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Crab Wontons

Crab Wontons

Prep time 15 minutes
Cook time 15 minutes
Ready in 30 minutes
Makes 30 servings


  • 30 frozen wonton wrappers, thawed
  • 1 (6 oz) can of crabmeat
  • 1 shallot
  • 1 egg, boiled and peeled
  • 1 cup diced peppers
  • 4 cups peanut oil
  • 5 tbsp Thai sweet chili sauce


1. Cover the wonton wrappers with a damp cloth to prevent them from drying out. Drain the crab meat, pressing with the back of a spoon to squeeze out any excess water.
2. Quarter the shallot. Put crab, shallot, and egg in a food processor and pulse until smooth. Stir in diced pepper and season with salt (in moderation) and pepper.
3. Place 1 tsp of filling into the center of each wonton wrapper. Brush the wrapper, around the filling, with water. Fold the outer edges upward toward each other and press together firmly. Repeat with remaining wontons. Heat the oil in a saucepan to 365°F and fry the wontons in batches until golden brown and crispy. Drain on paper towels. Serve with chili sauce.


Per serving: 302 calories, 29g fat, 5g saturated fat, 23mg cholesterol, 146mg sodium, 7g carbohydrate, 0g fiber, 2g sugar, 4g protein