Lump Crab Wontons

Name: Lump Crab Wontons
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 24 wontons
Ingredients: 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

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Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 24 wontons

Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 24 wontons

Ingredients

Spicy Mayo:

3/4 cup mayonnaise

1/4 cup honey

1/4 cup kimchi paste

1/4 cup Sriracha

2 tablespoons smoked paprika

Filling:

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

Directions

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.