Gourmet Crab and Cream Cheese Wontons

Cream Cheese Wontons with Crab

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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.


  • 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)


  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.