Crab Wontons

Preparation info
  • Serves

    6 to 8

    as an appetizer or snack
    • Difficulty


    • Ready in

      20 min

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About

No one knows the exact origin of these Crab Wontons, otherwise known as Crab Rangoon or Crab Puffs, but they were popularized by Polynesian restaurants. All I know is that when my mother introduced these pillows of creamy crabmeat heaven in her restaurants, people went wild—so wild, in fact, that she eventually took out the crab and just made them with cream cheese!