Recipe courtesy of Holland House

Crab Wontons with Sherry Soy Dip

  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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Dipping Sauce: 

1 cup Holland House Sherry Cooking Wine

6 Tablespoons sugar

¼ cup tamari soy sauce

2 Tablespoons mirin

¼ cup scallion, sliced

1 Tablespoon ginger, minced

½ teaspoon lemongrass, minced

½ teaspoon garlic, minced

Crab Filling:

½ bottle Holland House Sherry Cooking Wine

1 bunch scallions, root end removed

1 Tablespoon oil

1 cup bok choy, chopped

1 clove garlic, minced

1 cup crab meat, lump

20 wonton wrappers, each

Kosher salt, to taste

Black pepper, ground, to taste

2 eggs, beaten, each

Vegetable oil, as needed


  1. For the dipping sauce, combine all ingredients in a medium saucepan. Bring to a simmer over medium heat. Remove from heat and reserve. For the filling, add the Holland House Sherry Cooking Wine to a small saucepan. Bring to a simmer over medium heat. Reduce to 1 Tablespoon. Reserve. Preheat a grill over medium-high heat. Grill the scallions until nicely charred, about five minutes. Allow to cool and then slice and reserve. Heat the oil in a small saute pan over high heat. Add the bok choy and garlic and saute for 5 minutes until tender. Remove from heat and reserve. Combine the reduced sherry, scallions, bok choy, cream cheese, and crab meat. Mix well. Season to taste with salt and pepper. To assemble the wontons, lightly brush the wontons with a beaten egg around the edges. Place 1 teaspoon of crab mixture in the center of each wrapper. Fold the wrappers to form a triangle, pinching the seams firmly to seal. Pan-fry the wontons in ½-inch of oil or deep fry, if available. Fry the wontons in 350°F oil for 3 to 5 minutes until crispy and hot in center. Allow to cool and then serve with the dipping sauce on the side.
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