Crab and Cream Cheese Wontons (Sweet!)

Recipe by Mel P.
READY IN: 31mins


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


  • Chop the crab and the onion into tiny pieces.
  • 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).
  • (Food processor may be used for next steps.)
  • Add sugar to cream cheese and mix well.
  • Add crab, mix well.
  • Add onion, mix well.
  • 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.).
  • 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.
  • (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).
  • Place on paper towels to drain oil.
  • Serving depends on how much you use in each wrapper. Time depends on how quick you are.