Print

Crispy Crab Wontons Recipe Easy Homemade Appetizer with Sweet Chili Sauce

crispy crab wontons - featured image
Print Recipe

Crispy crab wontons filled with savory crab and served with a tangy sweet chili sauce. This easy homemade appetizer is perfect for entertaining and quick to prepare.

Ingredients

Scale
  • 8 oz lump crab meat, drained and picked over for shells (fresh or canned)
  • 12 wonton wrappers (store-bought, square-shaped work best)
  • 2 green onions, finely chopped
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp mayonnaise
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying (canola or peanut oil works great for high heat)
  • 1/2 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp sambal oelek or finely chopped fresh red chilies
  • 1 tsp minced garlic
  • 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

Instructions

  1. Prepare the Crab Filling: In a large bowl, gently mix the lump crab meat, chopped green onions, minced garlic, grated ginger, mayonnaise, soy sauce, sesame oil, salt, and pepper until well combined but not mushy. Set aside for flavors to meld while you prepare the wontons. (About 10 minutes)
  2. Assemble the Wontons: Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon (5 g) of the crab filling in the center. Moisten the edges of the wrapper with a little water using your finger or a small brush. Fold the wrapper into a triangle, pressing firmly to seal and remove any air pockets. For extra security, you can bring the two corners together and press to form a little purse shape. Repeat with remaining wrappers and filling. (Plan for 15 minutes)
  3. Heat the Oil: Pour vegetable oil to a depth of about 2 inches (5 cm) in your frying pan or wok. Heat oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer if possible. To test, drop a small piece of wonton wrapper in; it should sizzle immediately and float to the surface.
  4. Fry the Wontons: Carefully add wontons in batches—don’t overcrowd the pan. Fry for about 2-3 minutes per side or until golden brown and crisp. Use a slotted spoon to turn them gently and remove when done. Drain on paper towels or a wire rack to keep them crispy. (Keep oil temperature steady between batches.)
  5. Make the Sweet Chili Sauce: While frying, combine rice vinegar, sugar, water, sambal oelek, and minced garlic in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Stir in cornstarch slurry and cook for another 1-2 minutes until sauce thickens and becomes glossy. Remove from heat and let cool slightly.
  6. Serve: Arrange crispy crab wontons on a serving platter with a small bowl of sweet chili sauce for dipping. Garnish with extra chopped green onions or sesame seeds if desired.

Notes

Double frying the wontons (fry once, drain, then quickly fry again for 30 seconds) can add extra crunch. Keep oil temperature steady at 350°F (175°C) and avoid overcrowding the pan. For gluten-free, use tamari and gluten-free wrappers. For dairy-free, substitute mayonnaise with a dairy-free alternative. Baking at 400°F (200°C) for 10-12 minutes is a lighter alternative.

Nutrition

Keywords: crab wontons, crispy wontons, sweet chili sauce, appetizer, easy recipe, homemade, finger food, party food

Find it online: https://evabakery.com/crispy-crab-wontons-recipe-easy-homemade-appetizer-with-sweet-chili-sauce/