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Creamy Crab Wontons

 Creamy Crab Wontons
How about a fast festive appetizer just for two? These hot, crispy little bites boast a rich creamy filling with a hint of crab. “They simply melt in your mouth,” promises Robin Boynton of Harbor Beach, Michigan. Suggestion: serve wontons with plum sauce or sweet-and-sour sauce for dipping.
2 ServingsPrep/Total Time: 20 min.


  • 2 ounces cream cheese, softened
  • 2 tablespoons canned crabmeat, drained, flaked and cartilage removed
  • 2 teaspoons chopped green onion
  • 6 wonton wrappers
  • Oil for frying


  • In a small bowl, combine the cream cheese, crab and onion. Place 1
  • rounded teaspoonful in the center of each wonton wrapper. Moisten
  • wrapper edges with water; fold in half lengthwise and press firmly
  • to seal.
  • Keeping the filling in the center, again fold wonton wrapper
  • lengthwise. Moisten the top of the short edges with water. Bring the
  • two top edges from opposite sides together, overlapping the edges;
  • press and seal (finished wonton resembles a nurse's hat).
  • In an electric skillet, heat 1 in. of oil to 375°. Fry wontons
  • for 1-2 minutes on each side or until golden brown. Drain on paper
  • towels. Serve warm. Yield: 2 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer