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Creamy Crab Wontons

(22 Votes)
Creamy Crab Wontons
SERVES
30
COOK TIME
25 Min

Creamy Crab Wontons are crowd-pleasing easy appetizers that are crispy outside and creamy inside. Made with versatile wonton wrappers, every bite is pure heaven, and no one will believe you made homemade wontons yourself!

What You'll Need:
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup plain bread crumbs
  • 1/2 teaspoon garlic powder
  • 2 cups chopped imitation crabmeat (about 3/4 pound)
  • 30 refrigerated wonton wrappers (1/2 pound)
What To Do:
  1. Preheat oven to 350 degree F. Coat a baking sheet with cooking spray.
     
  2. In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
     
  3. Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
     
  4. Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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These are great appetizers to take to a potluck. They taste like crab people think you need a fancy expensive appetizer! Lol

I asked this on another site and no one replied. I need to know how to save the leftover wonton wrappers. I tried just freezing the package and they were all stuck together and broke when thawed. Any tips would be appreciated to avoid just wasting them.

Hello - We recommend wrapping them tightly with plastic wrap and refrigerating them. They should last about 2-3 weeks like this.

Cut a small square of wax paper and put between each wonton wrapper and you should be fine. Make sure they're completely thawed before you start pulling them apart because they'll be brittle and more likely to tear and break if still frozen. You could also put each individual piece of thawed wonton wrapper on a paper towel to get off any excess moisture before filling and wrapping. If you notice when you buy a fresh package there's a slight powder on it that is probably cornstarch. That is what keeps them from sticking together and you lose that when you freeze them so they stick.

Chives is a must and I use real crab meat. tastes a whole lot better. Why ruin a dish with something that's imitation.

Do you have a recipe for Hot Mustard Sauce?

Hi there! Here's a recipe you may enjoy: http://www.mrfood.com/Relishes-Sauces-Seasonings/J == oes-Stone-Crab-Mustard-Sauce-3389

To "Test Kitchen": What loads from that link looks an awful lot like the landing page--recipe in question not evident.

I always add some swiss cheese with Crab Meat when baking ..... the blend of tastes is soooo good. I like the filo cup Idea too. Thanks

I was very disappointed in this recipe. Crab wontons are one of my husband's favorites when we visit our local Chinese restaurants. This recipe was extremely time consuming. It lacked creaminess and flavor. If I ever try this again, I will add less crab, more cream cheese, more garlic powder and some chives. Good luck.

I use the mini filo cups and use duck sauce for dip. I add some hoe mustard to MY duck sauce.

What do you think? Orange marmalade laced with hot sauce/horseradish a la Outback Restaurant is always a good dipping sauce for this type dish. Spice it up with hot Chinese style mustard to taste. Or use your favorite fruit preserves in lieu of marmalade. Have fun experimenting!!

I think this sounds wonderful and looks great too. I wonder why the imitation crab instead of a can of crab though. I used canned crab for crab quiche. I am going to have to make these as they take even less time than the egg or spring rolls as the time is mainly cooking. Thank you so much for the recipe. How about a recipe for an easy sweet sour sauce to go with them? I will look at those 32 dip recipes to see if one will work.

here is a "Sweet and Sour" recipe I use. 1 cup pineapple juice 1 cup apple cider vinegar 1 cup sugar 1 cup water 1/2 cup ketchup a good slurry of cornstarch and cold water (thickener) combine all ingredients, except slurry. Heat to boiling and simmer a couple minutes. add slurry to achieve the thickness you desire and stir constantly while adding. let sit a few minutes to cool before serving (HOT Sweet and Sour will Burn the tongue) Can also use this recipe to make sweet and sour chicken, pork, shrimp. just add veggies AND pineapple...

I made a similar recipe and it said to press the won ton wrappers in mini muffin tins and bake 5 minutes, then fill and bake another 15-18 minutes. They were crispy and looked like Crab Rangoon that you get in Chinese takeout.

no no no......not baked....filling is great...so i'm going to attempt frying these.......baking made the won ton wrappers rubbery at first then just harder as they cooled.......

Hi Lisa, I've found a way to bake them that avoids the problem you had. Put the filling in the center of the wonton, pull the corners up and pinch together, then bake at 400 for 8-10 minutes. Surprisingly, they turn out just as if they were deep-fried, but healthier! Good luck!

Am I the only one who feels 1 tsp of filling is nowhere near enough. I use almost 1 tablespoon!!

I've made these a few times for parties and showers and they are a HUGE hit!!! (not to mention how easy they are to make!) I use a sweet chili sauce I found at the Asian market to go with them.

Where is the "Add It" button to put recipe in "My recipe collection"?

click on "Save to Recipe Box" first, log in, then do again.

What is the original dipping sauce used in the video? Someone else asked the question but I didnt see the answer.

Sweet and Sour sauce is also yummy!

We just used a store-bought plum sauce. We try to keep things really easy!

What is the dipping sauce shown with the crab puffs and what is the recipe?

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