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Local Kine Wontons
SUBMITTED BY:
Gina
PHOTO BY:
twistedsisterl
"Cream cheese and crab wontons Hawaiian style! Serve with sweet and sour sauce and Chinese mustard, or with sweet chili sauce. These can also be frozen. "
RECIPE RATING:
Read Reviews
(54)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
20 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
2 tablespoons soy sauce
1 (12 ounce) package imitation crabmeat, flaked
1 (5 ounce) can water chestnuts, drained and chopped
5 green onions, chopped
2 (14 ounce) packages wonton wrappers
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DIRECTIONS
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.
Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.
In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.
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
Reviewed on Feb. 27, 2007 by
G Pendleton
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G Pendleton
Feb. 27, 2007
I made these for Superbowl Sunday and they were a big hit.I tried to freeze some and that doesn't work well. I will make this again.
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13 users found this review helpful
I made these for Superbowl Sunday and they were a big hit.I tried to freeze some and that...
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Reviewed on Aug. 22, 2006 by
Kelly58
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Kelly58
Aug. 22, 2006
These are delicious! I have made them twice. The second time, I made the filling the night before and refrigerated. For some reason it was easier working with the filling, when it was chilled. Also, I halved the recipe and still was able to fill 30 wontons. I will be making for a wedding reception I am catering next month. Thanks for the great recipe!!!! Addendum: (2 weeks later) I placed the filling into the wonton skins and then refrigerated for two hours. DO NOT do this. Some of the wontons turned to mushy dough. Always fry immediately after filling the wonton skins. They were still a huge hit!
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12 users found this review helpful
These are delicious! I have made them twice. The second time, I made the filling the night...
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Reviewed on Feb. 26, 2007 by Katrina Dangleman
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Katrina Dangleman
Feb. 26, 2007
Onolicious, broke da mouth
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11 users found this review helpful
Onolicious, broke da mouth
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Reviewed on Sep. 7, 2004 by TheMissJules
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TheMissJules
Sep. 7, 2004
This is a great appitizer loved by many people! This is my boyfriends FAVORITE! He's always asking me when I'm going to make it for him again. =0) Instead of using imitation crab, I use canned crab meat. It can get pricey though. I also wrap mine differently. I like being able to taste a lot of the crab & cream cheese when I bit into it... so what I do is take a wonton wrapper, put a spoonful of the mixture in the center, dab beated eggs on the edges, put another wonton wrapper on top & press all the edges together to seal. I make sure there isn't any air bubbles in there either because it'll explode while frying if there is. I fry them in a skillet & when I fry them, I make sure to keep flipping it that way they don't explode. Anyways, hope that was helpful & not confusing! =0P
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7 users found this review helpful
This is a great appitizer loved by many people! This is my boyfriends FAVORITE! He's always...
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Reviewed on Mar. 23, 2007 by
twistedsisterl
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twistedsisterl
Mar. 23, 2007
DELICIOUS! I forgot the soy sauce and didn't have any water chestnuts, but that didn't matter. I baked the wontons, liberally spraying a baking dish with cooking spray then the top of the wontons. I baked them in a convection oven at 390 for 10 minutes. I served them with Sweet and Sour Sauce II from this site. Everyone loved them including my 9 year old.
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6 users found this review helpful
DELICIOUS! I forgot the soy sauce and didn't have any water chestnuts, but that didn't matter....
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Reviewed on Jan. 25, 2007 by
HEARTOFTHEHOME
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HEARTOFTHEHOME
Jan. 25, 2007
I have used this recipe many times and it is fantastic. When I make them I freeze them in one layer before they are fried. Once frozen I place them in a freezer bag. When unexpected company comes I remove them from the freezer and fry them - no need to thaw before hand. They always get great kudos!
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5 users found this review helpful
I have used this recipe many times and it is fantastic. When I make them I freeze them in one...
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Reviewed on Jun. 25, 2006 by
TchrJrHi
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TchrJrHi
Jun. 25, 2006
These were delicious. My favorite recipe for this from this site thus far. I did add a little more crab meat...we like it with a little more substance. I also added just a little bit of garlic powder. I put a full spoonful in the center and used a second wonton wroapper to cover. This way we could get more filling in each bite. Thanks for the post...delicious.
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5 users found this review helpful
These were delicious. My favorite recipe for this from this site thus far. I did add a...
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Reviewed on Aug. 4, 2006 by
sophie.
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sophie.
Aug. 4, 2006
Perfect!! I get these from a local (expensive) seafood restaurant so I thought I should try to make them myself. SO easy, too! I make a whole batch of filling, keep it in the fridge, and fill & fry the wontons as needed. Easy easy. I just put the filling in the middle, fold the wontons in half and seal with wet fingers. I also didnt use as much oil and just flipped them over while they cooked. Didnt like to start with 375 degree oil because it browned the skins so fast the filling didnt have time to warm up. I liked adding extra cream cheese, and chopping the crab meat as well so its a smoother filling.... also to kick up the flavor I added more soy sauce, minced garlic, and Worcestershire sauce. I also added red pepper flakes & minced garlic to a small dish of soy sauce to dip in as the restaurant did. Delicious. These are a huge hit with everyone who tastes them! I ask my boyfriend what he wants for dinner and he says, "you know I want those wontons!" Reccomended that my mom make them because they're such a snap. Great recipe, thanks!
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4 users found this review helpful
Perfect!! I get these from a local (expensive) seafood restaurant so I thought I should try to...
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Reviewed on Apr. 14, 2005 by egirl
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egirl
Apr. 14, 2005
Great recipe and very easy! I followed the recipe exactly, except for leaving out the water chestnuts since I don't really like them (they would have added to the texture though). I chopped up the crabmeat, making it easier to mix together. I also took someone else's advice and cooked one side at a time in a large pan so as not to waste oil. It fried up really quickly too, about a minute for each side. One tip is to be sure to squeeze the air out when sealing the wrapper so that they don't puff up when frying. Serve right away and with some sweet and sour chili sauce.
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4 users found this review helpful
Great recipe and very easy! I followed the recipe exactly, except for leaving out the water...
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Reviewed on Nov. 28, 2004 by CAROWIN
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CAROWIN
Nov. 28, 2004
Terrific recipe! Rather than crabmeat, I used chopped, pre-cooked shrimp with minced celery. And I used way less than the oil called for. I pan fried them one side at a time. They came out great and I didn't waste any oil!
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