Crab and Cream Cheese Wontons

Crab and Cream Cheese Wontons scaled

Crab and Cream Cheese Wontons – Creamy, crunchy wontons with a tangy, tart, and perfect lemon dipping sauce!



Wonton Ingredients

  • Wonton wrappers
  • Water
  • Oil for frying
  • Filling
  • 8 ounces cream cheese softened
  • 3 green onions
  • 1 lb imitation crab
  • 1 tsp garlic salt
  • 1 1/2 tbsp milk

Lemon Dipping Sauce

  • 2 eggs
  • 1/2 cup sugar
  • 1/3 cup lemon juice
  • 1 tbs soy sauce
  • 1/4 tsp ginger
  • 1/4 tsp garlic powder
  • zest of one lemon
  • water for cooking


  • Put the cream cheese, onions, garlic salt, milk, and half the crab in your blender and hit the “dips” button to blend.
  • Then add in the rest of the crab, and pulse it a few times so it blends and shreds the crab meat, but does not totally decimate it.
  • Note: This is a personal preference for texture. I like the inside to have a little bit of the meat in a “chunk” form, but if you do not care, you can just blend it all so it is a smooth, creamy texture.
  • Dip your finger into some water and wet the edges of your wonton wrapper. Place ½–1 tbsp of the filling in the center, and crimp the edges together.
  • Heat oil in a deep pan or fryer to about 375°F.
  • Fry at 375°F until the wonton wrapper is golden brown (2-3 minutes)

Lemon Dipping Sauce

  • Put eggs and sugar in blender and blend until eggs are fluffy and light yellow
  • Add in lemon juice and zest, seasonings, and soy sauce and blend for a few more seconds to incorporate
  • Fill a saucepan about 2-3 inches of water, and bring to a simmer
  • Pour lemon mixture into a heat safe bowl, and place over sauce pan
  • Cook, whisking intermittently, until the sauce thickens and is custard like (about 15 minutes)


Make sure no air remains inside the wonton. As you fry the wontons, any air inside will turn into steam and break open the wonton leaving the oil covered with the filling.