Homemade Crab Puffs

I love getting Chinese take out.  It’s something we rarely do at my house, but it’s always a treat.  Mike gets House Chow Mein – lo mein noodles with sauce, beef, chicken, and shrimp – yum!  I usually get Honey Chicken or Sesame Chicken.  The place we order from includes white rice comes with entrees.  Our absolute must when we order is Crab Puffs – fried, creamy, crabby little bites dipped in sweet and sour sauce…heaven.

Crab Puffs 4



I never feel like I get enough filling in my crab puffs.  There was a Chinese place right a across from my apartment, years ago, that had the most perfect crab puffs.  It’s been all I can do to try a recreate those puffs, and I think I have.  So for all of you today, Homemade Crab Puffs.
Crab Puffs 1

Homemade Crab Puffs

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author White Lights on Wednesday


  • 1 can crab meat drained
  • 8 ounces cream cheese room temperature
  • 1/4 teaspoon onion powder or 1 diced green onion
  • 1/2 teaspoon Worcestershire sauce you can add more to taste
  • 1 pkg 50 count wonton wrappers
  • Water
  • Vegetable oil for frying


  1. Mix together crab, cream cheese, onion powder, and Worcestershire sauce in a medium bowl until well combined.
  2. In a medium saucepan, heat oil over medium-high heat.
  3. Put some water in a small bowl. Lay out wonton wrapper. Put 1/2 teaspoon crab mix in the middle of the wrapper.
  4. Fold one edge up to the middle of the wrapper Dip you finger in water and run along the top of the edge you just folded up. Bring the opposite edge into the middle and layer over the moistened edge Gently press to seal the seam.
  5. Wet the top of the open ends of you wonton packet. Fold each edge into the middle until you form a rectangle. Gently press to edges down to seal as best as possible.
  6. Place 3 to 4 wontons in heated oil at a time. Cook until golden brown, then flip to cook other side. Remove to paper towel to drain.
  7. Serve warm with sweet and sour sauce.


Crab Puffs 2

 You can also pre-make your crab puffs.  Place the wonton packets on a cookie sheet and place in the freezer for at least 2 hours.  Put crab puffs in a Ziploc bag and freeze.  Defrost in the refrigerator before frying.

 Crab Puffs 3

Just in case you have some extra wontons left over, here are some other great recipes for you to make.

HG's Sassy Wonton Tacos

Sassy Wonton Tacos from Hungry Girl

Weeknight Apple Pie from Frugal by Choice


  1. says

    These look amazing! I tried to make these by cobbling two recipies together, but I tried to bake them. It did not work out at all!! I'm going to have to try this recipe!

  2. says

    We went to Ft Myers Beach over the weekend for my birthday. We ate at a Sushi restaurant (which also happened to have a massive amount of beers on tap – sushi plus awesome beer on tap – WIN) that had the BEST crab rangoon I've ever had. They put curry powder in their cream cheese mix. I said that we need to go to Ft. Myers Beach again next year so we can have those crab rangoons and massive amounts of awesome beer on tap!

    I'm definitely trying your recipe with the addition of some curry powder. Thanks for sharing this on Marvelous Mondays! I will be featuring this on my blog this week; the post should be up by tomorrow afternoon.

    Have a great weekend!


  3. says

    Those look so good! Funny crab cake side note: My husband insisted upon having crab cakes for an appetizer at our wedding reception. Well, because of how the long pictures took, he didn't get ANY! I am going to have to make these for him so I can stop hearing about it!

  4. says

    Oh yummy!! Love crab, love egg rolls…put the two together and this recipe looks perfect! Can't wait to try these, I'm pinning!!
    Thanks so much, saw you featured on Domestic Randomness
    Debbie 🙂

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