Crab and Fennel Wontons

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 1 hr
  • Cook: 20 min
  • Yield: 12 servings
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1/2 pound picked fresh crab meat

1 cup fennel, finely diced

1 tablespoon honey

Juice of 1 lime

1/4 cup chopped chives

4 dashes hot pepper sauce

1/2 tablespoon olive oil

Salt and white pepper to taste

1 package thin, square wonton skins

Egg wash (1 egg mixed with 1 tablespoon of water)

1 cup shaved fennel


1 ripe mango, peeled

Juice of 1 lime

1 teaspoon sambal (chili condiment)

1/2 cup canola oil

Salt and white pepper to taste


  1. Make sure crab is carefully picked over to remove any shells. In a large bowl mix diced fennel, honey, juice of one lime, chives, hot pepper sauce and olive oil. Let sit for 10 minutes then add crab. Check for seasoning. Spoon a small amount of filling on each wonton and brush edges with egg wash. Fold wontons in half into triangles. Fold back the 2 corners like a tortellini. Heat oil in a fryer to 350 degrees and fry wontons until golden brown. Serve on fresh shaved fennel tossed in lime juice and garnish with mango puree.


  1. In a blender, puree mango, juice and sambal. Slowly add oil and check for seasoning.