Fried wontons with cream cheese and crab

Have you ever been in a Chinese restaurant and the appetizer platter is served with a measly two crab filled fried wontons?  You look around the table and see everyone else eyeing them as well so you settle for the paper wrapped chicken. At least you have something to do while watching the others eat the wontons as you fiddle to get the tiny morsel of chicken free of it’s paper. Don’t worry. You can make them in minutes at home and they taste even better than the one’s you passed up for the paper wrapped chicken. I know this because I made them tonight. We were going to have them as an appetizer but ended up devouring the entire platter and called it dinner!  This is so easy and so good.


  • Oil for deep frying
  • 3 oz fresh Dungeness crab, flaked
  • 1/2 cup cream cheese
  • Wonton wrappers (from the produce aisle in the grocery)
  • 1 egg white
  • Sweet chili sauce (from the Asian food section)


Pour the oil into a deep pan or a deep fat fryer. Heat to about 325 degrees, no hotter or they will burn. Blot the crab with paper towel to remove any water. Mix the crab and cream cheese.  Set aside. Crack the egg and separate the white, reserving the yolk for something else. Work in small batches to keep the wonton wraps from drying out. Lay out a few of the wonton wrappers and place a small teaspoon of the crab cream cheese mixture in the center.


Brush two edges of the wonton with the egg white and fold over keeping the filling inside. Crimp firmly with the tips of your fingers. When all of the wrappers are filled, drop them, three or four at a time into the hot oil. They will float to the surface and almost immediately be ready to flip over. Fry until light golden brown and immediately remove from oil to a paper towel to drain. Serve hot, with sweet hot chili sauce on the side.

Makes 12-14 pieces. Feel free to double or triple for a crowd.

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