Crabmeat Wontons


Preparation info
  • Serves


    as a single appetizer .
    Appears in

    By Irene Kuo

    Published 1977

    • About

    Fried wontons make a good hot hors d’oeuvre—they are neat and crisp outside and succulent inside. The filling may be varied by using pork, pork combined with shrimp or crabmeat, seafood alone, or curried beef. They may be made in advance and reheated in a hot oven or refried just before serving.


    • 6 ounces fresh, frozen, or canned crabmeat
    • ¼ pound ground lean pork


    Thaw the crabmeat if frozen and flake it into small pieces. March-chop the ground pork a few times. Mince the parsley or scallion bulbs. Put these in separate piles on a working platter.

    Heat a wok or large, heavy skillet over high heat for 30 seconds; add the oil, swirl, and heat for 30 seconds. Scatter in the minced parsley or scallions and stir quickly a few