Recipe courtesy of Eden Grinshpan

Lump Crab Wontons

  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 24 wontons
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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


  1. 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.
  2. For the filling: Gently fold together the crabmeat, cream cheese, bacon, spicy mayo, scallions and onions, being careful not to break down the crabmeat.
  3. 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.
  4. 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.