Crab Crunchies are one of those irresistibly crispy, crunchy appetizers that vanish almost the moment you set them out. Imagine biting into a golden wonton wrapper, giving way to a luxuriously creamy center packed with sweet lump crab, kissed with hints of garlic, lemon, and Old Bay. These bite-sized treats are super satisfying to make and a true showstopper at any gathering – one taste and you’ll see why my friends always request extra!
Ingredients You’ll Need
You don’t need a laundry list of ingredients to make Crab Crunchies shine! Each item in this simple selection brings out the savory sweetness of crab or ties everything together with the perfect creamy, tangy, or crunchy note.
- Lump crab meat: The star of the show, offering delicate texture and real seafood sweetness. Check for shells before using!
- Cream cheese, softened: Gives the filling its creamy, velvety body and helps bind everything together.
- Mayonnaise: Adds richness and moisture to embrace the crab without overpowering it.
- Lemon juice: Just a splash brightens up every bite and balances the richness.
- Worcestershire sauce: A secret umami booster for deep, savory undertones.
- Garlic powder: Brings a subtle aromatic kick that complements the seafood without distraction.
- Old Bay seasoning: The classic touch – spicy, herby, and made for seafood!
- Green onions, finely chopped: For a fresh, colorful bite and gentle onion flavor through the creamy filling.
- Salt and pepper to taste: Adjust to enhance all the flavors without overwhelming the delicate crab.
- Wonton wrappers: These fry up shatteringly crisp, holding all that goodness snug inside.
- Oil for frying: Neutral oil like canola or peanut keeps the wrappers golden and crunchy, not greasy.
How to Make Crab Crunchies
Step 1: Mix Up the Creamy Crab Filling
Grab a medium bowl and add your lump crab meat, cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder, Old Bay seasoning, and those fresh green onions. Gently combine everything until you have a smooth, slightly chunky filling. Taste and season with salt and pepper, keeping the balance just right so you can taste the crab in every bite.
Step 2: Fill and Seal the Wonton Wrappers
Lay out a wonton wrapper on a clean, dry surface. Scoop about one teaspoon of the delicious crab mixture right into the middle. With a fingertip dipped in water, moisten the wrapper’s edges. Fold into a triangle, pressing gently all around to lock in the filling without air bubbles. Repeat until all your wrappers and filling are paired up!
Step 3: Fry Until Golden and Crunchy
Heat your oil in a deep skillet or saucepan to 350°F. Don’t overcrowd the pan – fry the Crab Crunchies in batches, letting each float in the hot oil for 2–3 minutes per side. You want them golden and crisp all over. Remove with a slotted spoon onto paper towels to drain and resist the urge to nibble yet!
Step 4: Serve With Dipping Sauces
Pile your freshly fried Crab Crunchies onto a platter and serve immediately while they’re hot and audibly crunchy. A trio of sweet chili sauce, soy sauce, and spicy mayo is perfect for dipping, but don’t be afraid to get creative.
How to Serve Crab Crunchies
Garnishes
Garnish your Crab Crunchies with a scattering of extra sliced green onions, a sprinkle of sesame seeds, or even a zest of lemon to amp up freshness and add a pop of color. You can even tuck in a few cilantro leaves or a gentle sprinkle of extra Old Bay for a chef’s-kiss finish.
Side Dishes
These crispy bites pair brilliantly with a fresh Asian-inspired slaw, cool cucumber salad, or even simple steamed edamame. If you’re serving a crowd, an array of pickled veggies rounds out the dish and cuts through the richness just right.
Creative Ways to Present
For a party platter, nestle the Crab Crunchies in a bamboo steamer lined with parchment or arrange them upright in a low bowl with dipping sauces in the middle. If you want to get whimsical, serve each crunchy perched on a sesame or nori rice cracker, topped with microgreens for that little gourmet twist!
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftover Crab Crunchies, cool them completely and transfer to an airtight container lined with paper towel. They’ll stay crisp (ish) and flavorful in the refrigerator for up to 2 days – though honestly, they rarely last that long!
Freezing
Want to get ahead? Assemble your Crab Crunchies right up to the frying step, then arrange on a tray to freeze solid. Once frozen, pop them into a zip-top bag and freeze for up to one month. Fry from frozen, just adding an extra minute or so to ensure the filling is hot.
Reheating
To reheat, place Crab Crunchies on a wire rack in a warm oven (about 350°F) for 8 to 10 minutes until crisp and heated through. Avoid the microwave, as it can make the wrappers soggy instead of, well, crunchy!
FAQs
Can I make Crab Crunchies ahead and fry later?
Absolutely! Prepare them up to the point of filling and folding, then cover loosely and refrigerate for up to 8 hours or freeze as described. Fry just before serving so they’re at peak crunch and flavor.
Do I have to use lump crab meat for this recipe?
Lump crab gives the best texture and flavor, but if it’s unavailable (or for an easier budget), high-quality imitation crab works surprisingly well in Crab Crunchies. Just chop finely and adjust seasoning if needed.
Can I air fry Crab Crunchies instead of deep frying?
You bet! Arrange filled wontons in a single layer in your air fryer basket, spray lightly with oil, and air fry at 375°F for 8 to 10 minutes until golden and crispy. They’re a little lighter but still totally satisfying.
Which dipping sauces go best with Crab Crunchies?
Sweet chili sauce is a classic, but soy sauce and spicy mayo are also winning options. Try mixing your own with a squirt of sriracha, a squeeze of lime, or even a dash of wasabi for some zip!
Can I bake Crab Crunchies for a healthier version?
Yes! Brush them lightly with oil, arrange on a parchment-lined baking sheet, and bake at 400°F for around 10–12 minutes, flipping halfway through. They’ll be crisp and golden but with less oil.
Final Thoughts
If you love anything crispy, creamy, and packed with the fresh taste of the sea, give Crab Crunchies a go. I promise, once you taste that shatteringly crisp exterior and luscious crab filling, you’ll want to add this recipe to all your special occasions. Go on – your tastebuds (and your friends) will thank you!
Print
Crab Crunchies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 crab crunchies
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
- Diet: Non-Vegetarian
Description
These Crab Crunchies are crispy, flavorful appetizers filled with a creamy crab mixture, perfect for any gathering or party. They are easy to make and even easier to enjoy!
Ingredients
Main Filling:
- 1 cup lump crab meat (picked over for shells)
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- 2 green onions, finely chopped
- Salt and pepper to taste
Additional:
- 20 wonton wrappers
- Oil for frying
Instructions
- Prepare Filling: In a medium bowl, combine crab meat, cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder, Old Bay seasoning, and green onions. Season with salt and pepper.
- Assemble: Place a spoonful of filling onto a wonton wrapper. Moisten edges, fold into a triangle, and press to seal.
- Fry: Heat oil to 350°F. Fry crab crunchies in batches for 2–3 minutes per side until golden brown.
- Serve: Remove and drain on paper towels. Serve hot with dipping sauce.
Notes
- You can air fry these at 375°F for 8–10 minutes, spraying lightly with oil.
- Use imitation crab if real crab isn’t available.
- These make a great party appetizer and can be prepped ahead and frozen before frying.
Nutrition
- Serving Size: 1 crab crunchy
- Calories: 80
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
