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Crabby Cream Cheese Wontons

Wonton wrappers are filled with cream cheese, crab meat (I use imitation, but you can use either), garlic, and onions. You just have to heat them so the cheese is melted hot. Don't overcook. Serve with rice and sweet and sour sauce. Good as an appetizer, or meal.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Chinese
Servings 15 people
Calories 5157 kcal

Equipment

  • 1 Heavy-bottomed saucepan For deep frying
  • 2 Mixing Bowls One medium for filling, one small for egg whites
  • 1 Deep-Fry Thermometer Crucial for accurate oil temperature
  • 1 Slotted Spoon or Spider For safe removal of fried wontons
  • 1 Paper Towels or Wire Rack For draining excess oil

Ingredients
  

Main

  • 1 quart oil for deep frying
  • 2 8 ounce packages cream cheese, softened
  • 1 12 ounce package imitation crabmeat
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon minced garlic
  • 3 tablespoons Worcestershire sauce
  • 1 bunch green onions finely chopped
  • 1 14 ounce package wonton wrappers
  • 2 egg whites

Instructions
 

  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
  • Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
  • Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
  • In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

Notes

Oil temperature is critical for crispy wontons; maintain 375°F (190°C) with a thermometer to prevent greasiness. Do not overcrowd the fryer; work in small batches to ensure even cooking and consistent oil temperature. Ensure cream cheese is softened completely for a smooth, homogenous filling. For enhanced flavor, consider using fresh crab meat. Properly seal wontons with egg white to prevent filling from escaping into the hot oil. Experiment with various dipping sauces like sweet chili or spicy mayo for diverse flavor profiles.