Recipe by Gina
"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. "
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oil for deep frying
2 (8 ounce) packages
cream cheese, softened
1 (12 ounce) package
imitation crabmeat, flaked
1 (5 ounce) can
water chestnuts, drained and chopped
green onions, chopped
2 (14 ounce) packages
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!
The flavor in these little dumpling were amazing...but almost all of them exploded in the oil. Too bad..they could have been a wonderful thing.
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
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.
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!
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.
Onolicious, broke da mouth
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Local Kine Wontons
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 77
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