Crab Wontons

Believe it or not, despite being born and raised in the South I am not a huge fan of fried foods. Loyal readers should not really be surprised to see this–I have gone on many rants against greasy foods. It is a sad, sad reality that most fried items are also very greasy.

Another news flash: there is not really good Asian food in the South. At least where I am. Certainly in some of the larger metropolitan areas you can find some good hole-in-the-wall restaurants; I would suspect also that some of the coastal cities of the South would have decent sushi, etc. But being brutally honest, as a general rule eating at (say) a Chinese restaurant in the South is about as smart of an idea as eating at a sushi restaurant in Tucson. You don’t even want to THINK about where they get their produce.

With that wonderful introduction, I now present a recipe for crab wontons. Let’s not pretend these are authentic–this recipe is admittedly more along the lines of an appetizer at P.F. Chang’s…maybe with a dash of Paula Deen. Despite being fried, with few exceptions this dish probably is as “light” as it gets. First, for various reasons you do not want to over-fry crab or cream cheese. Second, wonton skins are a helluva less heavy than, say, fried chicken breading.


INGREDIENTS (makes approx. 40 wontons):

  • Half of a bell pepper
  • Two green onions
  • One package (8 ounces) of lite cream cheese, softened
  • One can (8 ounces) of crab meat
  • One package wonton skins
  • Water
  • Oil for frying


  1. Dice the bell pepper and green onions finely.
  2. Put the chopped veggies in a bowl with the softened cream cheese and crab meat. Mix well.
  3. To fill the wontons:
    1. Place a small bit of the filling in the center of the skin.


    2. Dip your finger in water and coat the outside edges of the skins.
    3. Fold so that none of the mixture could fall out.


    4. Set aside.
      You can fold them into little rectangles...
      You can fold them into little rectangles…
      or squares...
      or squares…


  4. When the oil is hot enough (usually you want it to be around 350*F), drop the wontons in batches of 4-6. They will float to the top. Flip them occasionally for even cooking.
  5. Place cooked wontons on a paper-towel lined bowl/plate to shake off excess grease. Serve hot.



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