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Creamy Crab Wontons on a black board

Creamy Crab Wontons

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.
Course Appetizer
Cuisine Asian
Prep Time 10 minutes
Cook Time 18 minutes
Servings 56 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.