• 8oz cream cheese
  • 4oz imitation crab
  • 4 or 5 green onions, chopped
  • 2 to 4 tbsp sugar (to taste)
  • 1/8 tsp Sesame oil
  • one package wonton skins
  • water in small bowl to seal wonton


Place first 5 ingrediants in bowl and mix together thoroughly.

Separate wonton skins out one or two at a time and place approx. heaping tsp of mixture in center of skin. Wet edges of skin on two sides, then fold over into triangular shape and seal, removing as much air as possible. Repeat until all of mixture in bowl is used.

Heat oil (we use canola) about 3 inches deep in small heavy sauce pot to about 350 degrees (med. high) We test the oil with sliced up left over wonton skins. When the oil is hot enough, they pop right back up and brown fairly quichly. When oil is hot enough, drop three or four crab puffs in oil at a time and fry until golden brown. Beware overcooking, the filling will pop out in the oil and make a very big mess. Remove from oil and drain on paper towels. Repeat frying process until all are done. Serve hot.

These reheat very well in the toaster oven on the toast setting for any leftovers.

This will make approx 40 crab puffs depending on how much filling you use per puff.

Print this recipe

Submitted 6/13/05.
Source: Made thru trial and error
Submitted By: Robyn Johnson
Crab Puffs