Crab And Corn Wontons

Happy August!  Posting on the run today.  We are currently on vacation at the beach with all my husband’s family. He’s the youngest of five kids, so we took over not one, but two beach houses!


I love the crispness of wontons, but am not a huge fan of some of the fillings that I’ve had at restaurants.  I wanted a wonton that had a light, summery filling.  So I used many of the same ingredients that go into crab cakes, and created these tasty nuggets.  Personally, I love wontons fried, but they also taste great baked, if you want a healthier version.

original recipe

Crab And Corn Wontons

Yield: 30 wontons

Crab And Corn Wontons


8 oz. crabmeat
⅓ c cooked corn kernels (about 1 ear if using fresh corn)
2 Tbs mayonnaise
½ Tbs dijon mustard
2 Tbs green onion, light and dark green parts finely chopped
½ Tbs chopped cilantro
2 Tbs lemon juice
⅛ tsp cayenne pepper
30 small wonton wrappers
Oil for Frying


  1. Mix all the filling ingredients together in a bowl.
  2. Make an assembling station by laying out the filling mixture, a small bowl of water, the wonton wrappers, a baking sheet, and a damp towel. Keep wonton wrappers covered with the damp towel.
  3. Place about 1 ½ tsp of filling in the center of a wonton wrapper. Wet the edges of the wonton wrapper with the water from the bowl. Crimp the edges closed and press to seal. Place completed wonton on the baking sheet. Repeat with remaining wonton wrappers and filling.
  4. Pour oil into a pot to create a 1-inch depth. Heat oil to 350°F. Fry wontons, five at a time, until golden brown (about 3 minutes). Remove wontons with a slotted spoon to a paper towel lined baking sheet. Repeat until all wontons are fried.


to bake: preheat oven to 375 degrees F. Space wontons on a baking sheet so they don't touch. Bake until crispy, about 10 minutes.

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Sweet Comments:

  1. All that crabby goodness… these look amazing!

  2. These wontons look divine and perfect holiday appetizer! Hope you had fun on vacation this summer!

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