Is there anything more delicious than a crispy, savory wonton filled with fresh, sweet crab meat? Probably not. This is why we are always so excited to make these Creamy Crab Wontons at home.
They’re definitely a bit more time-consuming than your average appetizer, but they’re well worth it! Not to mention, they’re perfect for any occasion – from a quick and easy weeknight dinner to a fancy party appetizer.
We have a confession to make. We are absolutely obsessed with crab wontons. If we see them on a menu, there is no way we can resist ordering them. They are the perfect appetizer – crispy and flavorful, with just the right amount of filling. Did you know that they are actually really easy to make at home? In this post, We are going to show you how it’s done.
Creamy Crab Wontons
The Crab Wonton can trace its origins back to China, where it was first created as a savory snack. It quickly gained popularity throughout Asia and eventually made its way to North America. Today, it is considered one of the most popular appetizers on the continent.
We can distinctly remember the first time we had a wonton. It was at a Chinese restaurant in our hometown and it was love at first bite. The crispy wrapper, the creamy savory filling, and the dipping sauce all came together to create an amazing dish. Ever since then, we’ve been a fan of wontons of all shapes and sizes.
There are three main ingredients that go into making these tasty treats- crab meat, cream cheese, and wonton wrappers. When you mix those three ingredients with the seasonings and binders you have a crispy and delicious appetizer.
- Cream Cheese, softened
- Lemon Juice
- Worcestershire Sauce
- Old Bay Seasoning
- Green Onions, diced
- Crab Meat, drained
- Wonton Wrappers, approximately
- Oil, for frying
**See the recipe card at the end of the post for quantities.
This recipe is easy to make with just a few simple items you already have in your kitchen.
- Large mixing bowl
- Hand mixer
- Measuring cups and spoons
- Cutting board
- Wet paper towel
- Small mixing bowl
- Pastry brush
- Heavy pan or dutch oven
- Slotted metal spoon
Creamy Crab Wontons Instructions
There are a few simple steps to help you make these crunchy and cheesy crab cheese wontons.
Step 1: Mix the cream cheese, mayo, lemon juice, and Worcestershire sauce.
Place the cream cheese, mayonnaise, lemon juice, and Worcestershire sauce in a large bowl and beat until well combined.
Step 2: Add the Old Bay, paprika, and green onions
Add the Old Bay seasoning, paprika, and green onions and beat until well distributed.
Step 3: Stir in the crab meat
Add the crab meat and stir until just combined, being careful not to break down the crab meat too much.
Step 4: Layout the wonton wrappers
Lay a few wontons out on a cutting board and place a wet paper towel over the remaining wonton wrappers to keep them from drying out.
Scoop 1 teaspoon of the crab-cream cheese filling into the center of each wonton wrapper.
In a small bowl, whisk together the egg and a teaspoon of water.
Brush the edges of each wonton wrapper with the egg mixture and then fold it over into a triangle shape, pressing to seal and remove all air from the wonton.
Brush the two edges of the long side of the triangle with the egg wash and fold over each other, just above the center of the wonton, pressing the center of the wonton up to form a crease, as shown.
Repeat with all wontons and filling.
Place the cooking oil in a heavy pan or dutch oven and heat to 300F.
Fry the wontons 3-4 at a time until lightly golden, flipping over halfway through cooking, about 3 minutes each batch.
Repeat until all the wontons are fried.
Hint: Use a candy thermometer to check your oil temperature if needed.
Store leftover homemade crab rangoons in the fridge for up to three days.
This recipe is pretty simple to make but here are some tips to help ensure that your crab wontons turn out perfectly.
Crab Meat – You can use imitation crab in this recipe instead of real crab meat, but it will change the flavor.
Drain off the excess oil – Place the wontons on a cooling rack when they are finished cooking to ensure that excess oil drips off.
Prep the wontons to freeze – To freeze, place them on a baking sheet and freeze for about 2 hours. Then transfer to an airtight container for up to six months.
More Appetizer Recipes
If you love crispy appetizer recipes as much as we do, you may also enjoy these recipes.
- Fried Green Beans with Sriracha Dip
- Crab Rangoon Egg Rolls
- Bacon Wrapped Fried Pickles
- Crispy Zucchini Bites with Aioli Dip
Do you have questions about crab wontons? Here are the answers to the most commonly asked questions about this crispy appetizer recipe.
Are rangoons and wontons the same thing?
Yes, rangoons and wontons are generally considered to be the same thing.
Can you freeze crab wonton?
Yes, this recipe works great for freezing and can be stored for up to six months in an airtight container.
Do crab wontons have crab?
Yes, this recipe is made with real crab meat.
How do you eat crab wontons?
The best way to eat crab wontons is with a side of sweet and sour sauce or mustard.
What is imitation crab meat made of?
Imitation crab meat is made from a variety of ingredients, including pollock and other whitefish, egg whites, vegetable oils, and starch.
Try These Creamy Crab Wontons For Yourself
Wontons. The very word conjures up all kinds of deliciousness. Pork and shrimp wontons, chicken and leek wontons, even dessert wontons! But for today, we’re focusing on the king of all wontons: Crab Wontons. These babies are loaded with sweet crabmeat and wrapped in a delicate wrapper – just waiting to be devoured. So what are you waiting for? Get started on this easy-to-follow recipe and enjoy some amazing Crab Wontons tonight!
Creamy Crab Wontons
- 8 ounce Cream Cheese, softened
- 1/3 cup Mayonnaise
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Paprika
- 2 Stalks Scallions, diced
- 10 ounce Crab Meat, drained
- 1 Egg
- 1 teaspoon Water
- 56 Wonton Wrappers, approximately
- 4 cups Oil, for frying
- Place the cream cheese, mayonnaise, lemon juice and Worcestershire sauce in a large bowl and beat until well combined.
- Add the Old Bay seasoning, paprika and green onions and beat until well distributed.
- Add the crab meat and stir until just combined, being careful not to break down the crab meat too much.
- Lay a few wontons out on a cutting board and place a wet paper towel over the remaining wonton wrappers to keep them from drying out.
- Scoop 1 teaspoon of the crab-cream cheese filling into the center of each wonton wrapped.
- n a small bowl, whisk together the egg and a teaspoon of water. Brush the edges of each wonton wrapper with the egg mixture and then folder over into a triangle shape, pressing to seal and remove all air from the wonton.
- Brush the two edges of the long side of the triangle with the egg wash and fold over each other, just above the center of the wonton, pressing the center of the wonton up to form a crease.
- Repeat with all wontons and filling.
- Place the cooking oil in a heavy pan or Dutch oven and heat to 300F.
- Fry the wontons 3-4 at a time until lightly golden, flipping over halfway through cooking, about 3 minutes each batch. Repeat until all wontons are fried.
- Lay wontons on paper towels when you remove them from oil to remove excess oil.