Crispy Crab Cream Wontons

These crispy crab cream cheese wontons offer a perfect mix of crunchy exterior and creamy, savory filling that always disappears fast at parties. The blend of cream cheese and crab with subtle hints of green onion and umami seasonings tucked inside golden fried wonton wrappers makes for a deliciously addictive appetizer. After years of enjoying crab rangoon at restaurants, I finally developed a homemade version that impresses guests every time with its rich flavor and satisfying texture.

I made this recipe for a dinner party when I wanted something impressive but quick, and the empty platter along with requests for the recipe proved it was a hit. Now it’s a staple for every event I host.

Ingredients

• Cream cheese: providing the creamy base, best with full-fat softened to room temperature for smooth mixing
• Crab meat: offering luxurious seafood flavor, fresh lump crab is ideal for authenticity but imitation crab works well too
• Green onions: adding fresh mild bite without overwhelming the delicate crab
• Garlic powder: supplying aromatic depth without the harshness of raw garlic
• Worcestershire sauce: lending a rich umami boost that complements the crab
• Soy sauce: balancing the rich filling with a subtle salty note
• Wonton wrappers: forming the crisp golden shell, usually found in the refrigerated section near tofu
• Frying oil: with a high smoke point like vegetable or peanut oil to achieve perfect crispiness

Step-by-Step Instructions

Prepare the Filling:

Combine fully softened cream cheese and crab meat in a bowl. Use gentle folding instead of vigorous stirring to keep crab texture intact. Add green onions, garlic powder, Worcestershire sauce, and soy sauce then mix until just combined. Taste and adjust seasoning carefully.

Fill the Wontons:

Place wonton wrappers on a clean, dry surface working with small batches of 4 to 5 to prevent drying. Keep extras covered with a damp towel. Add roughly one teaspoon of filling to the center of each wrapper, avoiding overfilling to prevent bursting.

Seal the Wontons:

Moisten edges of each wrapper with water using your finger. Fold diagonally to make triangles or bring corners to the center for a purse shape. Press edges firmly removing any air pockets to seal tightly and avoid leaks during frying.

Heat the Oil:

Pour enough oil in a deep pot for a 2 inch depth. Heat to 350 degrees Fahrenheit using a thermometer. Maintaining this temperature is key to cooking evenly without burning or greasiness.

Fry in Batches:

Lower 4 to 5 wontons carefully into the oil with tongs or a slotted spoon. Fry 2 minutes on one side then flip for 1 to 2 more minutes until uniformly golden and crisp. Allow oil to return to 350 degrees between batches.

Drain and Serve:

Remove fried wontons onto paper towels to drain excess oil. Arrange on a platter while still hot. Garnish with chopped green onions if desired. Serve immediately with dipping sauces like sweet-and-sour or soy sauce for the best experience.

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Make Ahead Options

You can assemble filled wontons up to 24 hours ahead. Place them in a single layer on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. Fry them straight from the fridge adding about 30 seconds to cooking time. For longer storage, freeze them solid on a baking sheet before transferring to a sealed bag. Fry from frozen adding 1 to 2 extra minutes.

Baked Alternative

For a lighter take, bake wontons at 375 degrees Fahrenheit on a sprayed baking sheet. Spray or brush tops lightly with oil and bake 12 to 15 minutes until golden and crisp. They won’t be as crunchy as fried, but still tasty and a bit healthier.

Perfect Pairings

Try classic sweet-and-sour sauce for a traditional touch or spice things up with chili sauce. Ginger soy dipping sauce enhances the Asian flavors. Serve alongside cucumber salad or spring rolls for a full appetizer spread. For fun, try wasabi aioli or sriracha mayo for a unique twist.

Recipe FAQs

→ Can imitation crab be used instead of fresh crab meat?

Yes, imitation crab works well, offering good flavor and texture while being more affordable, though fresh crab provides a more authentic seafood taste.

→ Is baking an option instead of frying?

Absolutely, baking at 375°F for 12-15 minutes yields a lighter, still flavorful version with a crispy finish, though texture differs slightly from frying.

→ How far ahead can the filling be prepared?

The filling can be made up to 24 hours in advance and refrigerated to maintain freshness and ease of assembly.

→ What dipping sauces complement these wontons?

Classic choices include sweet-and-sour, duck sauce, soy sauce, and sweet chili. Homemade blends like honey-soy or plum jam with vinegar add delightful twists.

→ How should leftovers be stored and reheated?

Store cooled pieces in an airtight container refrigerated up to 3 days. Reheat in a 350°F oven for 5-10 minutes to regain crispness, avoiding microwaves.

→ Can these be frozen for later use?

Yes, freeze uncooked wontons on a tray before bagging for up to three months. Fry from frozen, adding extra cooking time, or freeze cooked wontons and reheat in the oven.