Serves 8
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Crab Cream Cheese Mixture:
1 ¼ lbs. Alaska Crab meat, flaked
1 lb. cream cheese
¼ cup green onion, sliced
2 tsp. soy sauce
1 tsp. sesame oil

Egg Wash:
2 egg whites
1 Tbsp. water

40 wonton wrappers
1 recipe Crab Cream Cheese mixture
Egg wash, as needed
Oil, for frying, as needed
3 Tbsp. green onions, green part only, chopped
1 cup sweet chili sauce, prepared           


Alaska Crab Cream Cheese Mixture: 
Mix all ingredients and stir until incorporated. Cover and refrigerate.

Egg Wash: 
Combine ingredients and reserve.

Place 2 tsp. of Crab Mixture in the middle of each wonton wrapper. Lightly brush adjacent sides of wonton wrapper with egg wash. Fold each wonton wrapper into a triangle making sure to tightly seal the edges. Fold outer edges up toward the middle of the triangle using egg wash to seal. Place wontons on a parchment paper lined sheet pan dusted with cornstarch or flour, being careful the wontons don’t touch. Cover and freeze until needed.


Preheat deep fryer to 350°F. Gently place 5 frozen wontons in deep fryer and cook until golden brown.  Drain. Plate and garnish with a pinch of green onions. Serve with 2 Tbsp. sweet chili sauce. 


  1. Add drained and coarsely chopped artichoke hearts to Crab Mixture. Warm and serve with fresh sourdough bread slices.
  2. Place a small scoop of Crab Mixture on a bed of chopped crisp romaine lettuce that has been tossed in Asian sesame dressing.