Crab and Cream Cheese Wontons

    45 minutes

    These delicious crab and cream cheese wontons are baked, not deep fried. They make a perfect snack or party finger food.

    56 people made this

    Serves: 24 

    • 500g cream cheese, at room temperature
    • 1/4 cup sour cream
    • 1/2 onion, minced
    • 1 tablespoon garlic powder
    • 2 tablespoons white sugar, or to taste
    • 500g imitation crabmeat, flaked
    • 1 packet wonton wrappers

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease a baking tray and set aside.
    2. Combine the cream cheese, sour cream, onion, garlic powder and sugar in a bowl and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
    3. Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger wet two adjoining edges of the wrapper with water and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking tray while you finish filling and folding the wontons.
    4. Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

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    Reviews in English (49)


    There's a reason these things are fried and now I know why....I even tried to cook these two different ways: folded in a triangle and in a mini muffin tin. I turned up the oven and even sprayed a little Pam on them. They were hard and overly crispy on the ends and yet seemingly undone in the middle. There was no way to salvage these. The filling however is actually very good, but I used real crab vs. imitation and green onion as it's milder in flavor. This is definitely a case where I should have paid attention to the lower ratings.....  -  20 Oct 2010  (Review from Allrecipes USA and Canada)


    I halved the recipe since there were only three of us. Also, I lined a mini cupcake pan with the wonton wrappers then filled them so they were like little cups. The filling was outstanding. I'm suprised I had enough because mu hubby kept stealing bites. Will make these again. I am only rating a 4 since I didn't make exactly as directed.  -  22 Apr 2009  (Review from Allrecipes USA and Canada)


    I made these as written.I've never made any kind of these before. Next time I would put a little less sugar [it does state'to taste'] With the not frying thou, I don't no, there a little chewy. I had to put the broiler on to get them to brown a little bit. Good flavor, had enough filling for wonton wrapers.  -  26 Mar 2009  (Review from Allrecipes USA and Canada)