Simply Scrumptious Crab Wontons

Total Time
Prep 5 mins
Cook 15 mins

This is a recipe my friend Kym showed me - and I have been making it ever since!! It goes great with my Sweet and Sour Meatballs - I serve this as an appetizer when I have guests with a little sweet chili sauce - YUMMY!! Vary amounts depending on the number of wontons you want - the filling is great spread on French bread with cheddar cheese and baked open face too!!

Ingredients Nutrition

  • 8 ounces imitation crabmeat
  • 1 (8 ounce) box cream cheese, softened on counter
  • 20 wonton wrappers
  • 12 cup onion, finely chopped (walla walla or vidalia preferred)
  • salt, to taste
  • black pepper, to taste
  • 2 tablespoons butter
  • 6 tablespoons oil, deep enough to cover wontons half way


  1. Soften cream cheese on counter while prepping onions and cooking mixture.
  2. In skillet sauté onions, butter, crab with salt and pepper until onions are translucent.
  3. Immediately stir hot mixture into softened cream cheese until thoroughly mixed and creamy.
  4. Spoon small amount of mixture into middle of each wonton.
  5. Moisten fingertips and apply to edges of wrappers, then press together to close forming a triangular shape (folded in half).
  6. Bring outer tips together and press to loosely form a pointed fortune cookie shape.
  7. Heat oil in skillet (medium to medium high), and place wontons in hot oil.
  8. Turn a couple of times until all sides are lightly golden brown.
  9. Watch closely as they will turn dark very quickly. ;).
  10. When done place on a paper towel lined plate to drain; repeat until all are cooked.
  11. Serve with sweet chili sauce for dipping.
  12. Enjoy!


Most Helpful

These were just delicious! I made these for an Asian themed feast birthday party and everyone devoured them. Sorry no picture, they just disappeared way too fast! Definitely a keeper :) thanks. Made for ZWT 6 Queens of Quisine!

Midwest Maven June 28, 2010

I made these for friends dropping in and they were scrumptious for sure. I added a little garlic and parsley to the seasoning and then used my steamer to heat them. The texture was awesome and the taste was very very good. I will definitely make these again. Thanks for sharing! ~V (Next time, I need to make more, these went so fast) I also made a little mixture of soy sauce and sugar to dip them in. YUM!

Vseward (Chef~V) October 16, 2007

I made these to have some appetizers on hand for those Friday after work drop in for cocktails. These were very good. Instead of deepfrying them, I lined the wonton wrapper in a mini muffin pan and sprayed them. Then added the filling. Twisted the tops of the wontons. Baked them at 425 for about 5-8 minutes. Just until they started to brown. Then I took them out and they were great. The fillng is really good. Next time, I will add just a bit of parsley, and maybe some roasted garlic to smooth out the edges a bit. But overall the recipe is great. I froze all but the two I ate to try. Since I have frozen them, I have reheated in oven and they do taste just a good as the first ones. Thanks Mommy Diva. A keeper!

SiouxChef May 12, 2007

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