Crab and Pork Wontons

Serve these little fried appetizer wontons on a buffet at a party.

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Crab and Pork Wontons

Yield: 52 wontons Prep 1 hr 5 mins Start to Finish 1 hr 20 mins


  • 1/2 pound  lump crab meat, broken into small pieces (discard any shell or cartilage fragments)
  • 1/2 pound  ground pork
  • 1/2 cup  chopped scallion (green parts only)
  • 1/4 cup  chopped fresh mint leaves
  • 1 tablespoon  finely grated peeled fresh ginger
  • 1 tablespoon  soy sauce
  • 1 tablespoon  dark sesame oil
  • Cornstarch, for baking sheet
  • 52 wonton wrappers
  • 1 large egg, beaten
  • 8 cups  vegetable oil
  • 1 cup  purchased sweet red chili sauce


1. Toss together crab, pork, scallion, mint, ginger, soy sauce, and sesame oil in a small bowl for filling.

2. Dust a baking sheet with cornstarch; set aside. Working with 4 wonton wrappers at a time, arrange on a clean dry work surface and place about 1 teaspoon filling in center of each. Brush wrappers around filling and out to edge with egg. Bring 2 opposite corners of wonton together to form a triangle; firmly press edges together to seal. Arrange on prepared baking sheet. Repeat with remaining wontons, filling, and egg.

3. Heat vegetable oil in a large heavy saucepan over moderate heat until a deep-fry thermometer registers 360 degree F. Fry wontons in batches of 8, turning, until golden brown and cooked through, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Arrange cooked wontons on a platter and serve warm or at room temperature with chili sauce on the side for dipping.

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