Recipe courtesy of Eden Grinshpan
Lump Crab Wontons
35 min
35 min
24 wontons
35 min
35 min
24 wontons


Spicy Mayo:
  • 3/4 cup mayonnaise
  • 1/4 cup honey
  • 1/4 cup kimchi paste 
  • 1/4 cup Sriracha
  • 2 tablespoons smoked paprika
  • 1 pound lump crabmeat
  • 1 pound cream cheese, softened
  • 1 cup bacon lardons 
  • 1 cup spicy mayo 
  • 1/2 cup sliced scallions 
  • 1 small onion, diced
  • 24 wonton skins 
  • 2 eggs, whisked, for egg wash
  • Neutral oil, for deep-frying


For the spicy mayo: Mix together the mayonnaise, honey, kimchi paste, Sriracha and smoked paprika in a bowl. Measure out 1 cup of the spicy mayo for the filling.

For the filling: Gently fold together the crabmeat, cream cheese, bacon, spicy mayo, scallions and onions, being careful not to break down the crabmeat.

To build the wontons, place 1 teaspoon of the filling onto the center of a wonton skin. Brush some egg wash around the perimeter of the skin and fold it into a triangle, making sure that the edges are completely sealed. Repeat with the remaining filling and wonton skins.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry the wontons until golden brown. Transfer to a paper towel for a moment to release the excess oil. Serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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