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Crab Wontons with Sesame Soy Dipping Sauce


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

Sesame Soy Dipping Sauce

1/3 cup soy sauce or tamari
2 T toasted sesame oil
2 T seasoned rice vinegar
1 tsp honey
1 tsp chili garlic sauce


To prepare dipping sauce whisk all ingredients in a small bowl and set aside.

Place cleaned crab meat in bowl and combine with chives, lemon zest, ginger and cream cheese. Mix until combined, adding 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 of the wrapper with egg wash. Fold the corner of the wrapper to its opposite end to make a triangle shape, pressing edges to seal.

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 Sesame Soy Dipping Sauce. Serves 6-8.

Serve with:

Kunde Family Winery Reserve Chardonnay

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