Friday, March 18, 2016

Crab Wonton

This is one appetizer that I can not seem to control myself eating while making!
I usually make a plain cream cheese wonton, aka cream cheese puff.  Especially when I make a stir fry for dinner, but it's been awhile!
Thank God cause I would probably be 10 pounds heavier!

There is this Vietnamese place by us, Kimson.  Their cream cheese wontons used to be SO good, they are still good but they changed the recipe.
So I tried to copycat them, that would be cream cheese, scallion, a dash of garlic salt and a little soy sauce in the wrapper.
I have a funny story about eating at Kimson, we used to order delivery from them and I always got this potato, chicken and onion dish, in this amazing sauce.  I have no clue what it's called.
So one time I went there for lunch with my Mom and I think my sister or maybe it was my daughter, this was a long time ago.
You know when your so hungry you could just cry? Well I was about to that point, I didn't see the item on the menu I described the meal to the server, she finally brings the food and it was some sort of bean sprout pancake the size of my head!
I looked at my meal in horror, while my family is in hysterics laughing at me.  WWWAHHHHH!!!!
Alright back to the appetizer at hand, crab wonton.  These are really good just a bit sweeter then the original cream cheese wonton.

What you need:
8 oz cream cheese, softened
4 oz crab, shredded/chopped/drained
1 green onion, chopped
2 garlic cloves, minced
1 Teaspoon Worchestire sauce
1 1/2 Teaspoon sesame oil
Pinch of salt
Wonton wraps
1 egg, whites
Oil, for frying

Dipping Sauce:
2 Tablespoons low sodium soy sauce
1 Tablespoon honey
1/4 Teaspoon Sriracha sauce

How to make them:
Heat your oil for frying, you can tell when it's ready by carefully placing the bottom of a wooden spoon into the oil, it should bubble around the stick.
Don't let it get to hot.
Lay out your wonton wrappers
Mix the softened cream cheese, green onion, sesame oil, worchestire sauce, garlic and salt.
Place about a teaspoon and a half into the middle of each wrap.

Fold the wrapper over so the ends are touching. Squish it down a little.

Now seal the edges shut with the egg whites.
Depending on how large your frying pan is or whatever you use for frying, you do not want to over crowd the pot.
Add the crab wontons into the hot oil, I did about 5 at a time.
Fry them up for about 1 - 2 minutes, until golden brown.
Remove with tongs and place onto a paper towel lined plate.

How to make the dipping sauce:
Mix the soy sauce, sriracha and honey (melted)

You're ready to devour!!



  1. I love crab rangoon! I've never tried making them, but you've inspired me to give it a try sometime. Thanks for sharing!

    1. Hope you like them Andrea! We find them hard to stop eating at times! :)