Crab Wontons with Citrus Aioli Dipping Sauce

Crab Wontons with Citrus Aioli Dipping Sauce

Crab Wontons with a Trio of Sauces by Chef Katy Long and Joanna Badano


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)

Citrus Aioli Dipping Sauce
1/2 cup mayonnaise (preferably homemade)
1/4 teaspoon orange zest
1/2 teaspoon lemon zest
1 teaspoon mint chiffonade
1 teaspoon lemon juice
Combine all ingredients in bowl and reserve in refrigerator until ready to serve.


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.

Serve wontons piping hot with sauce.

Serve with:

Kunde Family Winery Magnolia Lane Sauvignon Blanc or Kunde Family Winery Reserve Chardonnay