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.

Gina

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

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  • In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.

  • Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.

  • In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

168 calories; protein 4.7g 9% DV; carbohydrates 18g 6% DV; fat 8.6g 13% DV; cholesterol 21mg 7% DV; sodium 348.8mg 14% DV. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2006
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! Read More
(56)

Most helpful critical review

Rating: 3 stars
08/25/2007
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. Read More
(4)
95 Ratings
  • 5 star values: 71
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2006
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! Read More
(56)
Rating: 5 stars
09/07/2004
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 Read More
(35)
Rating: 5 stars
03/23/2007
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. Read More
(25)
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Rating: 5 stars
02/27/2007
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. Read More
(25)
Rating: 5 stars
01/25/2007
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! Read More
(22)
Rating: 5 stars
02/27/2007
Onolicious broke da mouth Read More
(19)
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Rating: 5 stars
08/04/2006
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! Read More
(18)
Rating: 5 stars
11/28/2004
Terrific recipe! Rather than crabmeat I used chopped pre-cooked shrimp with minced celery. And I used way less than the oil called for. I pan fried them one side at a time. They came out great and I didn't waste any oil! Read More
(10)
Rating: 5 stars
01/17/2004
These were very YUMMY! Made them for an Asia themed Bunco party. One of the other girls brought Cream Cheese Wontons from a local Chinese resturant and most people prefered mine!! I sort of halved the recipe on my own and used about a 1/4 of the waterchestnuts (not a big fan) but the crunch they gave really added something. I cheated when it came to shaping them because I have a wonton press. Don't own a deep frier or a thermometer to test the oil but I fried them in 1/2 in of peanut oil in a high sided skillet over medium heat and it worked out fine. Very easy!! I also baked some in a mini muffin pan with the edges of the wonton wrappers sticking up in the air- they were OK (2 people actually prefered them this way)- I think I prefer my grease! I will definatly make these again! I may experiment with the recipe and try making a batch that has some kick to it. Thanks!! Read More
(10)
Rating: 3 stars
08/25/2007
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. Read More
(4)
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