Cream Cheese Wontons with Crab

Crab and cream cheese are combined in this easy wonton recipe for a spectacular result. You will need softened cream cheese for these cream cheese wontons with crab so either leave the cream cheese at room temperature for a while or microwave it for 20 seconds.

Feel free to be creative with the wonton wrapper shape when making your cream cheese wontons with crab. You can make scrunched up wontons, triangles or any other shape you fancy. Just make sure they are well sealed so they hold together when they are being fried.

What Kind of Crabmeat to Use

Dungeness crabmeat is the best kind to use, but use whatever type of lump crabmeat you can get. Just make sure you drain it as well as you can, before mixing it with the other ingredients, since it will be packed in water or brine, and that will make your wontons soggy.

The ginger and green onions bring out the flavor of the crab and cream cheese, and plum sauce would be very nice for dipping these wontons into, else you can serve soy sauce, chili sauce or oyster sauce instead for dipping. These cream cheese wontons with crab are very simple to prepare and they only take a few minutes to fry to crispy perfection.

Gourmet Crab and Cream Cheese Wontons
Using Dungeness crab instead of imitation crab or another kind takes this wonton recipe to gourmet level. They also feature ginger, cream cheese and green onions for a really great flavor.
Author:
Cuisine: Chinese
Recipe type: Wonton
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 oz (100g) softened cream cheese
  • ¼ lb (250g) lump Dungeness crabmeat
  • 20 wonton wrappers
  • 2 minced green onions (spring onions)
  • ½ teaspoon minced fresh ginger
  • 2 cups (500ml) oil for deep frying
  • Salt, to taste
  • Carrot and cilantro (fresh coriander), for garnish
  • Plum sauce, for dipping (optional)
Instructions
  1. Mix the cream cheese, onion, crab, ginger and salt in a bowl with a wooden spoon. Put a wonton wrapper on your work surface and rub the wonton wrapper edges with a water-moistened fingertip.
  2. Add a teaspoon of the crab mixture to the center of the wrapper and fold the bottom corner over to the opposite corner, pressing the edges lightly to seal the wonton. Bring the left and right corners up to the center and seal the wontons.
  3. Put them on a greased baking sheet and repeat until you have used all the wonton wrappers and filling. Heat the oil in a pot over a medium high heat. It is hot enough when a drop of water flicked into it crackles.
  4. Fry the wontons in the oil for 3 or 4 minutes per side, or until they are crispy and golden brown. Drain them on a paper towel-lined plate. Serve them hot, garnished with some carrot and cilantro. You can also reheat them in the oven within 12 hours of making them.

The wonton shape shown in this picture is the ‘nurse’s cap’ because it looks like one, but you can mold your wontons into something more simple if you prefer, like basic triangles. These cream cheese and crab wontons are crispy on the outside and smooth and creamy on the inside. They make a lovely snack, or you can serve them as an appetizer or as part of an Asian dinner. The suggested garnish is optional but you can see how the addition of brightly colored vegetables and herbs can finish the dish off nicely, so you might wish to do this too.

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