Ingredients Jump to Instructions ↓

  1. Filling

  2. 1/2 lb 227g / 8oz Crabmeat - drained/chopped

  3. 1/2 lb 227g / 8oz Cream cheese - room temp

  4. 1/2 teaspoon 2 1/2ml A-1 sauce

  5. 1/4 teaspoon 1 1/3ml Garlic powder

  6. Wrappers

  7. 2 1/2 Wonton wrappers

  8. 1 Egg yolk - well beaten

  9. Oil - for deep frying

  10. Chinese mustard - and or Red sauce

Instructions Jump to Ingredients ↑

  1. Taken from a restaurant recipe printed in Gourmet some years ago. Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton.

  2. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal.

  3. Heat oil to 375F Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels.

  4. Serve hot with Chinese mustard and red sauce for dipping.


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