Crabby Cream Cheese Wontons Recipe - Allrecipes.com
Crabby Cream Cheese Wontons Recipe
  • READY IN 50 mins

Crabby Cream Cheese Wontons

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 60 wontons Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
  3. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
  4. 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.
  5. In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2007

Based on everyone else's suggestions, I doubled the cream cheese (four bricks total) and these were awesome. It made a ton of wontons (more than one package of wrappers). I deep-fried half and them steamed the rest in my steamer for 12 minutes -- they came out wonderful (and no fat from the oil). Some people preferred the fried, others preferred the steamed -- every single one was eaten. Yum!

 
Most Helpful Critical Review
Jan 13, 2006

this is absolutely the most disgustsing and disappointing recipe i have tried on this website. if you are going to make these, use only a fraction of worcestershire, soy, and sesame oil that the recipe calls for.

 
Jan 04, 2004

WOW!! Excellent taste...the sesame oil and scallions are a must in this recipe...the flavors were perfect together.....made them for a family gathering.....they were gone!! Will make these again and again....I used canned lump crab meat which i like better.

 
Mar 11, 2003

This recipe is very good and easy. I used egg-roll wrappers instead of wontons.I also served it as a dip with crackers.

 
Aug 20, 2006

We used the little salad shrimp instead of crab and minced it in the processor before blending all the ingredients together. They turned out great!! Next time we make them (oh yes, there will be many more next times for this recipe!) we are going to scale back the recipe first of all, because I ran out of wrappers with half the filling left, and use less sesame oil and worchestire sauce and add pepper and see how they turn out. I also wonder how these would taste with a little wasabi worked in.... mmm lots of possibilities with this gem of a recipe! I agree with the other reviewers in that you can't put too much filling or they will leak, but I found that when they start to leak they are ready to come out of the oil anyway. Thanks so much! :)

 
Aug 26, 2005

I threw all my ingredients in the food processor to acheive a more even distribution of ingredients on this recipe. If I change anything next time, it'll be to add four times as much cream cheese (or rather, cut everything by 3/4 except the cream cheese) in order to acheieve a crab rangoon more like those in the restaurants I go to. Otherwise, it was quick, easy, and awesome!!! Thank you for posting this recipe.

 
Jan 07, 2007

I make my own crab rangoons all the time...we like a litle more stuffing in ours than the restaurants around here add. I read the reviews and decided to change up the recipe just a little. I omitted the w. sauce and reduced the sesame oil just a little. We really liked the results. Thanks for something different.

 
Mar 11, 2003

These are soooo addicitve. They take a little time but are well worth it. The flavors come together so well. I doubled the recipe for these last time I made them and froze about half. They freeze very well after frying. When I'm craving for them I just pop them out of the freezer and into the oven or toaster oven.

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 590 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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