Lump Crab Wontons

Total Time:
50 min
35 min
Inactive Prep:
15 min
24 wontons


  • 3/4 cup mayonnaise
  • 1/4 cup honey
  • 1/4 cup kimchi paste
  • 1/4 cup Sriracha
  • 2 tablespoons smoked paprika
  • 1 pound lump crabmeat
  • 1 pound cream cheese, softened
  • 1 cup bacon lardons
  • 1 cup spicy mayo
  • 1/2 cup sliced scallions
  • 1 small onion, diced
  • 24 wonton skins
  • 2 eggs, whisked, for egg wash
  • Neutral oil, for deep-frying


For the spicy mayo: Mix together the mayonnaise, honey, kimchi paste, Sriracha and smoked paprika in a bowl. Measure out 1 cup of the spicy mayo for the filling.

For the filling: Gently fold together the crabmeat, cream cheese, bacon, spicy mayo, scallions and onions, being careful not to break down the crabmeat.

To build the wontons, place 1 teaspoon of the filling onto the center of a wonton skin. Brush some egg wash around the perimeter of the skin and fold it into a triangle, making sure that the edges are completely sealed. Repeat with the remaining filling and wonton skins.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry the wontons until golden brown. Transfer to a paper towel for a moment to release the excess oil. Serve hot.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.