Crab and Cream Cheese Wontons

Name: Crab and Cream Cheese Wontons (Crispy Pan-Fried)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 40 servings
Cuisine: Asian-American
Ingredients: 1 lb imitation crab meat; 8 oz cream cheese, softened; 2 tbsp Japanese mayonnaise; 1/4 cup green onions, chopped; 1 tbsp ponzu sauce; 1 tbsp soy sauce; 1 tsp garlic powder; salt, to taste; black pepper, to taste; 1/2 tsp mushroom seasoning blend; 1/2 tsp red pepper flakes; 1 tsp sriracha; 1 package (14 oz) wonton wrappers; 1 large egg, for egg wash; sweet chili sauce, for serving

Crab and cream cheese wontons are a crispy Asian-American appetizer combining imitation crab, softened cream cheese, and ponzu-soy seasoning folded into wonton wrappers. They're quick to prepare and deliver a crowd-pleasing savory-umami bite perfect for parties.

⚡Air Fryer

🌍Asian-American 🏷️Crab rangoon 🏷️Wontons 🏷️Crab 🏷️Cream cheese

🏷️Appetizer

🏷️Air fryer recipe

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TikTok

Total

27 min

Servings

40

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb imitation crab meat
8 oz cream cheese, softened
2 tbsp Japanese mayonnaise
1/4 cup green onions, chopped
1 tbsp ponzu sauce
1 tbsp soy sauce
1 tsp garlic powder
salt, to taste
black pepper, to taste
1/2 tsp mushroom seasoning blend
1/2 tsp red pepper flakes
1 tsp srirachaoptional
1 package (14 oz) wonton wrappers
1 large egg, for egg wash
sweet chili sauce, for servingoptional

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Instructions

1
In a large bowl, combine shredded imitation crab meat, softened cream cheese, Japanese mayonnaise, chopped green onions, ponzu sauce, soy sauce, garlic powder, salt, pepper, mushroom seasoning, and red pepper flakes (or sriracha).
2
Mix all the ingredients together until thoroughly combined.
3
Place about a teaspoon of the filling in the center of a wonton wrapper.
4
Brush the edges of the wrapper with egg wash (one beaten egg).
5
Fold the wrapper in half to form a triangle, pressing the edges firmly to seal out any air.
6
Repeat with the remaining filling and wrappers.
7
Place the wontons in a single layer in the air fryer basket.
8
Air fry at 350°F (175°C) for 10-12 minutes, flipping halfway through, until golden brown and crispy.
9
Serve hot with sweet chili sauce for dipping.

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Tips & Notes

Pro tips

Use softened cream cheese at room temperature so it blends smoothly with crab and won't tear the wrapper when sealing.
Seal wonton corners with a damp fingertip dipped in water—this prevents the filling from leaking during cooking.
Pan-fry in batches over medium heat until the edges are golden and crispy (about 2–3 minutes per side), avoiding overcrowding the pan.
Chop green onions finely and squeeze excess liquid from the crab meat to prevent a soggy filling.

Substitutions

Imitation crab → lump crab meat or shrimp (finely chopped; drain thoroughly)
Japanese mayonnaise → regular mayonnaise or sriracha mayo (adjusts richness and heat)
Green onions → fresh chives or diced white parts of scallions (milder flavor)

Storage & make-ahead

Store cooled wontons in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes until crispy. Freeze uncooked wontons on a tray for up to 3 months.

Common Questions

Can I use real crab meat instead of imitation crab?

Yes. Use lump or backfin crab meat in the same quantity. Drain thoroughly and pick for shells before mixing.

How do I prevent wontons from bursting while cooking?

Fill each wrapper with about 1 teaspoon of filling and seal corners tightly with water. Don't overstuff. Fry or pan-fry over medium heat—high heat can cause the outside to brown before the inside cooks.

Can I make these ahead?

Yes. Assemble wontons up to 24 hours ahead, cover with plastic wrap, and refrigerate. Freeze uncooked wontons on a tray for up to 3 months; cook directly from frozen, adding 1–2 minutes to cooking time.

What's the best dipping sauce?

Serve with sweet chili sauce, sriracha mayo, or a mix of soy sauce and rice vinegar. The recipe includes ponzu and soy in the filling for built-in umami.