Lawson State: Crab Rangoon Wontons

Lawson State: Crab Rangoon Wontons


8 ounces whipped cream cheese

6 ounces white crab meat drained and flaked

½ cup mayonnaise

3 green onions sliced

½ teaspoon grated fresh ginger

Salt and pepper to taste

1 egg

1 tablespoon water

Wonton wrappers

Pepper jelly for serving


In a medium bowl, combine cream cheese, crab meat, mayonnaise, grated ginger and green onions. Next, whisk together egg and water in a small bowl to make an egg wash.

Working in batches, arrange 5 – 10 wonton wrappers on a clean, dry surface. Brush all 4 edges of each wrapper with the egg wash using a pastry brush or your finger.

Place 1 rounded teaspoon of cream cheese filling in the center of each wonton wrapper. To wrap, first lift and press the seams of 2 opposing corners together over the filling. Then, lift the remaining 2 opposing corners and bring them also to the middle to form a small parcel. Press all seams together and fold over the top where all 4 corners meet. If the wrapper does not seem to stick, apply additional egg wash. Repeat with all remaining wonton wrappers and filling.

To fry, heat oil to 375°F in a deep fryer or a stock pot. Do not let the temperature greatly exceed 375°F or the oil may smoke and then burst into flame. Fry the wontons in small batches for 15 – 20 seconds or until golden brown. Remove immediately and drain on paper towels.

To bake, preheat oven to 350°F. Spray 24 muffin cups with nonstick cooking spray. Place 1 filled wonton wrapper in each cup. Bake until the edges are golden brown and the filling is heated through, about 18 – 20 minutes. Cool 5 minutes before serving.

Serve hot with pepper jelly.

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