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Crab Wontons with a Trio of Sauces

A delightful recipe to use for entertaining created by Chef Katy Long.

Crab Wontons with a Trio of Sauces

Crab Wontons with a Trio of Sauces by Chef Katy Long

24 wonton wrappers
1 cup (about 1/2 pound) Dungeness crab meat, shell pieces removed
2 teaspoons chives, sliced thinly
1/2 teaspoon lemon zest
1/2 teaspoon ginger, grated or finely minced
1/4 cup cream cheese
1 egg lightly beaten with 1 teaspoon of water
Salt and freshly ground pepper to taste
Vegetable oil for frying (3 to 4 cups)

Lemon Mayonnaise Dipping Sauce
1/4 cup mayonnaise
1/2 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice

Ponzu Sauce
2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon rice wine vinegar
1 tablespoon lemon juice

Hoisin dip
1/4 cup hoisin sauce
2 teaspoons soy sauce
1 tablespoon orange marmalade
Dash garlic chili sauce such as Sriracha (optional)

Pick out shells in crab meat and place meat in bowl, combine with chives, lemon zest, ginger and cream cheese. Mix until combined salt and pepper to taste. On a dry cutting board lay out wonton skins, put a teaspoon of filling on the center of each wrapper. Wet 2 edges (one corner) of the wrapper with egg wash. Fold the corner of the wrapper to its opposite end to make a triangle shape, seal well between finger tips.

Heat frying oil on medium to medium high (350 degrees is desirable). Test oil with an unused wonton skin or edge of a wonton if it bubbles oil is ready. Fry in small batches until golden brown, dry on paper towels.

Combine ingredients for each sauce in small bowls. Serve wontons piping hot with sauce(s) of your choice.

Serve with:
Kunde Family Estate Reserve Chardonnay