Fried Crab Wontons

Total Time:
1 hr 20 min
40 min
40 min

40 to 50 wontons

  • Crab Wontons:
  • 2 -inch piece fresh ginger, grated
  • 2 shallots, chopped
  • 1/2 carrot, chopped
  • 1 green onion, chopped
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon peanut oil
  • 1/2 lemon, juiced
  • 2 tablespoons mayonnaise
  • 1 pound lump crabmeat (Dungeness, if you can get it), picked through for shells
  • 1 (12-ounce) package square wonton wrappers
  • 1 egg white, for brushing
  • Salt and freshly ground black pepper
  • Cornstarch, for dusting
  • Vegetable oil, for deep-frying
  • Sesame-Soy Dipping Sauce:
  • 3/4 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons minced fresh ginger

Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.

Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)

Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.

Stir together the dipping sauce and serve with the wontons.

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4.6 19
These wontons are a lot of work, but well worth the effort. While they're wonderful fried, we also love them in soup. They freeze beautifully and are great to have around for those unexpected guests. kids love to help with these! Thanks Tyler! item not reviewed by moderator and published
i'm 11, but still a great cook! I made these for an appetizer at my family's Sunday lunch and they were amazing. I was still working on my dad's father's day gift in my room so i sent the wontons with him and i walked to my grandmother's house. I got there about five mins. after that and there were 3 left! Three?! Yes three out of about thirty and a total of about 11 ppl were there! I would totally reccomend this recipe to anyone! item not reviewed by moderator and published
I made these last night for my boyfriend and he could not stop eating. We both thought they were great. However the sauce for dipping the wontons in was not good. It was heavy and lacked flavor. We used sweet and sour sauce for dipping and it was great item not reviewed by moderator and published
These wontons are some of my favorite things I have ever cooked. Easy to make, fun to do with older kids (they can help out with folding the wontons), and absolutely delicious. I used about 10 oz of crab instead of a full pound but with the same amount of herbs and veggies for the filling. I didn't use cornstarch at the end and only sealed the wontons with water and my fingers instead of egg white (has worked well for me in the past). For a dipping sauce I used a sweet chili sauce combined with a bit of chili flakes that come in oil as a sauce that you can easily find from Asian grocery stores. They were really great and I will definitely make these again. item not reviewed by moderator and published
This is a pretty easy recipe and it tastes great too. Wrapping the wontons was the hardest part and a little time consuming but worth it. I cheated and used some Ming Tsai dim sum dipping sauce since it was essentially the same thing (Got it at Target). item not reviewed by moderator and published
mmmmmmmmmmm item not reviewed by moderator and published
these were so yummy. i wouldn't change a thing! my boyfriend and i ate them up! item not reviewed by moderator and published
I've made this twice already for an office potluck and not only does the smell permeate the whole building, but it's a great hit with everyone. No leftovers! It's gone before the frying is done. item not reviewed by moderator and published
Tonight I made the fried crab wontons. The wontons were just okay. They were really easy to make, but as far as flavor, it wasn't that good. I felt that the ginger I put into the mixture overpowered the flavor of eveything in the wonton. The only thing I could taste was ginger. I dont know if I put too much of it in, but it wasnt a plesant taste. To mask the ginger flavor, i tried adding cream cheese and that helped a little bit. Another factor might have been that I didn't make the sauce that came along with the recipe. Maybe if paired it along with the wonton it would have tasted better. item not reviewed by moderator and published
These were a cinch to make, but fell a little short on taste. Not sure what I'd do differently, but the recipe has potential.. item not reviewed by moderator and published

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