Crab Cream Cheese Wontons

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My crab cream cheese wontons are super crispy on the outside and stuffed with a juicy and flavorful crab filling. This delicious appetizer is cheaper and taster than takeout!

Crab cream Cheese wontons are one of our favorite Chinese takeout favorites.  Also known as Crab Rangoon these so are delicious. I bet you can't eat just one! I love the contrast between the ultra crispy outside and the sweet juicy crab meat inside. They are a fantastic appetizer perfect for parties or just as a quick snack. I also include an optional but encouraged dipping sauce.   If you're short on time you could use a store bought sweet and sour sauce instead. Hot sauce or soy sauce would be good too. Serve with fried rice or Honey Walnut Shrimp or lettuce wraps for a complete meal.

Why This Recipe Works

• Common Ingredients: The wontons and sauce ingredients are all easy to find even at my small town grocery store.
• Secret Sealing Method: Tired of having your wontons fall apart? Use my secret cornstarch sealing method for ones that hold together every time.
• No Fancy Equipment: You'll just need a pot to fry in!

Ingredient Notes and Shopping Tips

• Cream Cheese: For best results use full-fat cream cheese. Soften it for easier mixing.
  • You can leave it at room temp for around 45-60 minutes. Chop it into smaller pieces to speed up this process. You can also dunk the foil wrapped package into warm not hot water if you're in a hurry.
• Crab: I like using lump crab meat for the best flavor.
  • You can use canned meat just make sure to drain it as excess moisture can cause steam to build up and your wontons to explode.
  • My boyfriend actually prefers to make these with imitation crab meat as it he thinks it tastes the most like takeout.
• Soy Sauce: I use low sodium soy sauce to reduce the amount of salt in this recipe.
• Oil: Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil are my favorites.

FAQ

Krystle's Tips

1. Keep Wonton Wrappers Covered: Wrap wonton wrappers in a damp paper towel to keep them soft and pliable while you fry the remaining batches. This helps make them easier to fold and prevent cracks.
2. Don't Overfill: If you fill them too full they may explode when frying, no fun. I suggest no more than around 1 tablespoon of filling at most.
3. Seal Tightly: Seal with cornstarch mixture to make sure your filling doesn't run out. Be sure to press out any air pockets as well.
4. Fry a Few at a Time: Avoid overcrowding the pan which can lower the oil temperature.
5. Use a Deep Fry Thermometer: Aim to keep the oil around 350 degrees F. If the oil is too hot the outside will burn, with the inside being underdone. If the oil is too cold your food will absorb too much oil and become greasy.

More Easy Appetizers To Try

Philly Cheese steak Egg Rolls

Easy Asian Meatballs 

Rattlesnake Bites 

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📖 Recipe

Crispy Crab Cream Cheese Wontons

Super crispy wontons stuffed with a juicy and flavorful crab filling. Cheaper and faster than takeout! Optional Sweet & Sour dipping sauce recipe included.

4.79 from 32 votes

Print Pin Rate

Course: Appetizer

Cuisine: Asian, Chinese

Prep Time: 15 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 19 minutes minutes

Servings: 24 Wontons

Calories: 92kcal

Author: Krystle Smith

Ingredients

For the Wontons

• ▢ ½ Pound Fresh Crab Meat Shell Removed
• ▢ 8 Ounces of Cream Cheese Softened
• ▢ ½ Teaspoon Worcestershire Sauce
• ▢ ½ Teaspoon Low Sodium Soy Sauce
• ▢ ½ Teaspoon Grated Ginger
• ▢ ½ Teaspoon Lemon Juice Freshly Squeezed
• ▢ 2 Green Onions Sliced Thin
• ▢ Salt and Pepper To Taste
• ▢ 24 Wonton Skins
• ▢ 1 Tablespoon Cornstarch
• ▢ 2 Tablespoons Water
• ▢ 1 Egg Yolk
• ▢ Oil For Frying

For the Sweet and Sour Sauce

• ▢ 5 Tablespoons White Sugar
• ▢ 1 Tablespoon Honey
• ▢ ½ Teaspoon Salt
• ▢ 4 Tablespoon Vinegar
• ▢ 3 Tablespoons Low Sodium Soy Sauce
• ▢ 2 Tablespoons White Wine Vinegar
• ▢ 3 Tablespoons Ketchup
• ▢ 2 Tablespoons Vegetable Oil
• ▢ 1 Clove Garlic Minced
• ▢ 1 Tablespoon Cornstarch Dissolved in 3 Tablespoons of Water
• ▢ 1 Tablespoon Sesame Oil
• ▢ ½ Cup Water

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Instructions

For the Wontons

• In a large bowl, combine crab and cream cheese.
• Stir in Worcestershire sauce, soy sauce, ginger, lemon juice, and green onion. Season with salt and pepper to taste.
• In a small bowl combine cornstarch and water. Add the egg yolk. Set aside, we'll use this to seal up our wontons in a bit.
• Fill each wonton wrapped with ~1 teaspoon of filling. Coat the edges of the wonton with the sealing mixture. Then fold over to create a triangle.
• Press to seal, and then crimp the edges using a fork.
• In a large pot heat oil to 350 degrees F. Fry in batches for 3-4 minutes or until crispy.
• Drain on paper towels.

For the Dipping Sauce

• Im a large bowl, combine sugar, salt, vinegars, soy sauce, and ketchup. Stir until sugar is dissolved.
• In a small bowl, combine the cornstarch/water mixture with the sesame oil. Set aside.
• In a medium skillet heat vegetable oil. Cook garlic for 1-2 minutes.
• Slowly pour in your prepared sauce. Stir frequently until it comes to a boil. Reduce to low and add in cornstarch mixture until thickened.
• Pour in water. Remove from heat.

Notes

Ingredient Notes

• • Cream Cheese: For best results use full-fat cream cheese. Soften it for easier mixing.
  • You can leave it at room temp for around 45-60 minutes. Chop it into smaller pieces to speed up this process. You can also dunk the foil wrapped package into warm not hot water if you're in a hurry.
  • Crab: I like using lump crab meat for the best flavor.
  • You can use canned meat just make sure to drain it as excess moisture can cause steam to build up and your wontons to explode.
  • My boyfriend actually prefers to make these with imitation crab meat as it he thinks it tastes the most like takeout.
  • Wonton Wrappers: Look for these in the produce section near the tofu. If possible use yellow (alkaline) wonton wrappers instead of white. They will fry up crispier.

Tips

1. Keep Wonton Wrappers Covered: Wrap wonton wrappers in a damp paper towel to keep them soft and pliable while you fry the remaining batches. This helps make them easier to fold and prevent cracks.
2. Don't Overfill: If you fill them too full they may explode when frying, no fun. I suggest no more than around 1 tablespoon of filling at most.
3. Seal Tightly: Seal with cornstarch mixture to make sure your filling doesn't run out. Be sure to press out any air pockets as well.
4. Fry a Few at a Time: Avoid overcrowding the pan which can lower the oil temperature.
5. Use a Deep Fry Thermometer: Aim to keep the oil around 350 degrees F. If the oil is too hot the outside will burn, with the inside being underdone. If the oil is too cold your food will absorb too much oil and become greasy.
6. Drain on a Wire Rack: This allow air to circulate to keep them crispy. Paper towels can trap steam and make them soggy.

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Nutrition

Calories: 92kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 231mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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