Creamy Crab Wontons

SERVES: 30

COOK TIME: 25 Min

Creamy Crab Wontons are crowd-pleasing easy appetizers that are crispy outside and creamy inside. Made with versatile wonton wrappers, every bite is pure heaven, and no one will believe you made homemade wontons yourself!

What You'll Need

1 (8-ounce) package cream cheese, softened
1/4 cup plain bread crumbs
1/2 teaspoon garlic powder
2 cups chopped imitation crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)

What to Do

Preheat oven to 350 degree F. Coat a baking sheet with cooking spray.
In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

Notes

Wonton skins can usually be found in your supermarket produce department and also in Asian food stores.
If you're looking for more great Chinese recipes, be sure to check out our collection of International Favorites: 6 Menus from Around the World.

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Rnbowgrl

Jul 31, 2018

It's incredible how perfectly browned these wontons came out by baking them...looking at the picture you would think they were fried, (I assume that's all thanks to the eggwash) which is how I usually make mine. The recipe I use is somewhat the same but I've never used breadcrumbs as part of the filling before. What purpose do the breadcrumbs have in this recipe, and do you have any suggestions for a dip to go along with these yummy appetizers?

Test Kitchen Team

Aug 02, 2018

Hi there! Breadcrumbs are to help bind it so the cream cheese doesn't melt out before it finishes cooking. For dipping sauces try a yummy sweet chili sauce, honey mustard, or pepper jelly jam! Enjoy!

lmp1958 5903799

Aug 07, 2018

A nice dipping sauce for any kind of wontons, egg rolls, etc., is a combination of soy sauce, a little Japanese cooking wine (never use supermarket cooking wine as it is full of salt and, frankly, nasty) garlic and ginger either freshly minced or store bought paste style, a small amount of chili oil if desired, and thinly sliced scallions. By the way, I don't know why Mr. Food calls these wontons, which are fried/baked "dumplings" containing minced meat and vegetables. Fried or baked "dumplings" containing cream cheese and crab are called Crab Rangoon.

Rnbowgrl

Aug 08, 2018

Thank you...I'll definitely give the sauce a try, it sounds delicious and most definitely will be using chili oil. I think referring to them as wontons is an Americanized adopted term for...either way, they're a favorite of mine and I can't wait to try the sauce alongside them!

BeckySue

May 05, 2016

These are great appetizers to take to a potluck. They taste like crab people think you need a fancy expensive appetizer! Lol

nananotel

Apr 07, 2015

I asked this on another site and no one replied. I need to know how to save the leftover wonton wrappers. I tried just freezing the package and they were all stuck together and broke when thawed. Any tips would be appreciated to avoid just wasting them.

Test Kitchen Team

Apr 08, 2015

Hello - We recommend wrapping them tightly with plastic wrap and refrigerating them. They should last about 2-3 weeks like this.

BeckySue

May 05, 2016

Cut a small square of wax paper and put between each wonton wrapper and you should be fine. Make sure they're completely thawed before you start pulling them apart because they'll be brittle and more likely to tear and break if still frozen. You could also put each individual piece of thawed wonton wrapper on a paper towel to get off any excess moisture before filling and wrapping. If you notice when you buy a fresh package there's a slight powder on it that is probably cornstarch. That is what keeps them from sticking together and you lose that when you freeze them so they stick.

pucgato 6331388

Jun 20, 2014

Chives is a must and I use real crab meat. tastes a whole lot better. Why ruin a dish with something that's imitation.

jmeber2002

Jun 20, 2014

Do you have a recipe for Hot Mustard Sauce?

Test Kitchen Team

Jun 23, 2014

Hi there! Here's a recipe you may enjoy: http://www.mrfood.com/Relishes-Sauces-Seasonings/J == oes-Stone-Crab-Mustard-Sauce-3389

wendygoerl 2394329

Oct 03, 2014

To "Test Kitchen": What loads from that link looks an awful lot like the landing page--recipe in question not evident.

juliebishopallen 3 827343

Sep 20, 2013

I always add some swiss cheese with Crab Meat when baking ..... the blend of tastes is soooo good. I like the filo cup Idea too. Thanks

MSE

May 31, 2013

I was very disappointed in this recipe. Crab wontons are one of my husband's favorites when we visit our local Chinese restaurants. This recipe was extremely time consuming. It lacked creaminess and flavor. If I ever try this again, I will add less crab, more cream cheese, more garlic powder and some chives. Good luck.

dgoddard940 423781 8

May 19, 2013

I use the mini filo cups and use duck sauce for dip. I add some hoe mustard to MY duck sauce.

hughunc59 1036336

May 06, 2013

What do you think? Orange marmalade laced with hot sauce/horseradish a la Outback Restaurant is always a good dipping sauce for this type dish. Spice it up with hot Chinese style mustard to taste. Or use your favorite fruit preserves in lieu of marmalade. Have fun experimenting!!

carolynwilkerson 9 649024

May 06, 2013

I think this sounds wonderful and looks great too. I wonder why the imitation crab instead of a can of crab though. I used canned crab for crab quiche. I am going to have to make these as they take even less time than the egg or spring rolls as the time is mainly cooking. Thank you so much for the recipe. How about a recipe for an easy sweet sour sauce to go with them? I will look at those 32 dip recipes to see if one will work.

jblauch 7918754

Sep 18, 2013

here is a "Sweet and Sour" recipe I use. 1 cup pineapple juice 1 cup apple cider vinegar 1 cup sugar 1 cup water 1/2 cup ketchup a good slurry of cornstarch and cold water (thickener) combine all ingredients, except slurry. Heat to boiling and simmer a couple minutes. add slurry to achieve the thickness you desire and stir constantly while adding. let sit a few minutes to cool before serving (HOT Sweet and Sour will Burn the tongue) Can also use this recipe to make sweet and sour chicken, pork, shrimp. just add veggies AND pineapple...

barbw2089

Mar 19, 2013

I made a similar recipe and it said to press the won ton wrappers in mini muffin tins and bake 5 minutes, then fill and bake another 15-18 minutes. They were crispy and looked like Crab Rangoon that you get in Chinese takeout.

Lisa Lou

Mar 21, 2011

no no no......not baked....filling is great...so i'm going to attempt frying these.......baking made the won ton wrappers rubbery at first then just harder as they cooled.......

Missie C

Jan 13, 2012

Hi Lisa, I've found a way to bake them that avoids the problem you had. Put the filling in the center of the wonton, pull the corners up and pinch together, then bake at 400 for 8-10 minutes. Surprisingly, they turn out just as if they were deep-fried, but healthier! Good luck!

chefbubby

Feb 23, 2011

Am I the only one who feels 1 tsp of filling is nowhere near enough. I use almost 1 tablespoon!!

jgray03 3874896

Feb 11, 2011

I've made these a few times for parties and showers and they are a HUGE hit!!! (not to mention how easy they are to make!) I use a sweet chili sauce I found at the Asian market to go with them.

shkabi 7024878

Jan 06, 2011

Where is the "Add It" button to put recipe in "My recipe collection"?

dhover20 7508800

Jan 16, 2012

click on "Save to Recipe Box" first, log in, then do again.

ddm43 8625373

Jan 01, 2011

What is the original dipping sauce used in the video? Someone else asked the question but I didnt see the answer.

hbf

Dec 31, 2010

Sweet and Sour sauce is also yummy!