Description
This Crispy Crab Appetizer features tender lump crab meat blended with creamy cheese, tangy Dijon mustard, and aromatic spices, all wrapped in crispy fried wonton wrappers. Perfect as a party seafood appetizer or an elegant starter, these golden crab wontons offer a delightful combination of textures and flavors, served warm with a side of sweet chili sauce or spicy aioli for an extra kick.
Ingredients
Scale
Crab Mixture
- 8 ounces lump crab meat (picked over for shells)
- 1/4 cup cream cheese (softened)
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 green onion (finely chopped)
- Salt and pepper to taste
Assembly and Frying
- 20 wonton wrappers
- Vegetable oil for frying
Garnish and Serving
- Chopped chives or parsley for garnish
- Sweet chili sauce or spicy aioli for serving
Instructions
- Prepare the crab mixture: In a medium bowl, gently combine the lump crab meat with softened cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, garlic powder, paprika, and finely chopped green onion. Season the mixture with salt and pepper to taste, ensuring all ingredients are well incorporated but crab pieces remain intact.
- Fill and seal wontons: Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of the crab mixture in the center of each wrapper. Lightly moisten the edges of the wrappers with water using your fingertip, then fold them into triangles or small pouches, pressing firmly to seal the edges and prevent filling from leaking during frying.
- Heat the oil: Pour about 1 inch of vegetable oil into a skillet or deep frying pan. Heat the oil over medium heat until it reaches approximately 350°F (175°C), ensuring it is hot enough to crisp the wontons quickly without absorbing excess oil.
- Fry the wontons: Carefully add the filled wontons to the hot oil in batches, avoiding overcrowding. Fry them for about 2 to 3 minutes per side, turning occasionally with tongs, until golden brown and crispy on all sides.
- Drain excess oil: Use a slotted spoon or tongs to transfer the fried wontons to a paper towel-lined plate to absorb any excess oil and keep them crisp.
- Serve and garnish: Serve the crispy crab wontons warm, garnished with chopped chives or parsley. Accompany with sweet chili sauce or spicy aioli for dipping to enhance the flavors.
Notes
- For a lighter alternative, bake or air fry the wontons at 375°F for 8–10 minutes, brushing them lightly with oil until golden and crispy.
- To add extra flavor, consider incorporating a pinch of Old Bay seasoning into the crab mixture.
- Ensure the crab meat is thoroughly picked over to avoid any shell fragments for a pleasant eating experience.
- Do not overfill the wontons to prevent them from bursting during frying.
