Bergy Dim Sum #3, Baked Wonton Crab Bits

Total Time
Prep 30 mins
Cook 20 mins

These are tasty tid bits to serve with cocktails or just as an appetizer. I usually make them every Christmas and freeze them to have on hand for company. This is not my original recipe and I can't remember where I got it but I'm glad I did find it!I like to use Spring Roll wrap instead of Won ton wrap it has a lighter texture. Serve with a nice peppy sauce like Sweet Thai chili sauce

Ingredients Nutrition


  1. Combine all the ingredients (except Wonton Wraps).
  2. Place a small amount of filling in the centre of each wrap (about a tsp).
  3. Fold one corner of each square across to the opposite corner, making a triangle.
  4. Use a little water on the end of your finger to seal.
  5. Bring the two side points of the triangle up together to meet in front leaving the third tip in place.
  6. Place on ungreased cookie sheet.
  7. Bake in 425 degree oven (220C degrees) for about 20 min or until they are puffed and golden.
  8. The Crab bits may now be frozen and stored until you want to use them and then just heat them in a 350 degree oven for about 10 min and serve.
  9. You may also freeze them before you bake them (this is what I like to do) thaw unbaked wontons before baking.
  10. Bake in 400 degree oven for about 20 min utes.
Most Helpful

2 5

Made these for the 4th of July, sadly they were not a hit. We found the ginger to be very dominant and couldn't really taste the crab. I used Thai chili sauce - the ginger even dominated that, otherwise made as written.

2 5

These were just okay for me. I was really excited to make them as it sounded so great. But i did not find the flavour as outstanding as i had hoped. You really need a good sauce to go with these as they are not much when eaten by themselves.

5 5

These were terrific! I used my food processor to grind my (fake, sorry) crabmeat and the texture came out very well for these. Loved the flavoring, too; however, since I was out of turmeric, I used some hot curry powder in place of it. I just loved the slight south-asian kick to these! And they were great in the oven. We ate them with some sweet and sour sauce and some spicy/sweet soy sauce. I froze well over half the batch. Thanks for a wonderful recipe!