Crab and Cream Cheese Wontons (Sweet!)

READY IN: 31mins
Recipe by Mel P.

I've searched the web for crab won tons that tasted like the ones at my local Chinese restaurant. After no luck and recipes gone horribly wrong, I asked the owner of the restaurant. Apparently they get them shipped from China, pre-made. So she had no idea. So I went home and decided to try it myself - WITHOUT help from anyone else. The result - AWESOME! I've managed to get the taste of the ones from the restaurant. And they're SWEET too.

Top Review by Katie Y

These were incredibly good. I used my food processor for the entire mixing process and then followed he wrapping directions on the wonton wrapper package. I did these as baked rather than fried (just misted with cooking oil before baking at 425). Exactly what I wanted and I'm so happy that I found your recipe.

Ingredients Nutrition

  • 1 (8 ounce) box cream cheese (room temperature)
  • 3 tablespoons sugar
  • 1 stick imitation crabmeat (or real crab made into a stick)
  • 1 green onion
  • wonton wrapper, Gyoza Wrappers, egg roll wrappers (cut into 4 squares)


  1. Chop the crab and the onion into tiny pieces.
  2. Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
  3. (Food processor may be used for next steps.)
  4. Add sugar to cream cheese and mix well.
  5. Add crab, mix well.
  6. Add onion, mix well.
  7. Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
  8. Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
  9. (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
  10. Place on paper towels to drain oil.
  11. Serving depends on how much you use in each wrapper. Time depends on how quick you are.

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