• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Father's Day
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Father's Day
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Father's Day
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Appetizers

    Crab Purses

    Published: May 2, 2017 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Easy and elegant crab stuffed wonton appetizers. This recipe makes about 32 pieces so great for entertaining a crowd.

    Crab purses on a platter.

    It took me a few tries to get the size right for these tasty little bites.  The first time I quartered the wonton wrappers - too small and finicky; the next time I cut them in half diagonally - better but not uniform.  Third time was a charm!  I used the empty crab can like a cookie cutter to just cut off the square corners. I ended up with about 3 ½" rounds.  That way I could twist the wonton easily around the little blob of filling.  It worked perfectly - no leaks, nice uniform finish!

    crab-purses

    The filling is pretty easy too- canned crab meat, cream cheese and Chili Garlic Sauce.  I added a bit of minced water chestnuts and green onion.   In one of the test drives we had some non-seafood eaters so I left the crab out of some of them and the water chestnuts and green onions made tasty little bites on their own.

    These are fairly delicate in flavour on their own. I serve them with some of my Easy Asian Dipping Sauces.

    The recipe below uses 1 package of wonton wrappers.  You know how wonton wrappers come as two sealed packages- well you only need one of the packages for this recipe.  There should be about 32 wonton sheets.

    Don't be tempted to over-stuff the purses or the cheese will ooze out during baking and they get messy.  I used a scant teaspoon of filling in the middle of my 3 ½" round wrapper.  Then just fold the various points of the circle up over the cheese filling and give the gathered wonton a little twist.  I didn't need to use any flour paste to get them to hold together.

    I sprayed the purses before baking with cooking spray and baked them on parchment paper for about 20 minutes.  Pretty easy!

    You can make them early in the day if you want.  Just cover them with a damp tea towel in the refrigerator so the wontons don't dry out.

    Serve with dipping sauce.

    Crab purses on a platter.

    Crab Purses

    Wonton wrappers filled with tasty, delicate filling.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Appetizer
    Cuisine: Asian
    Prep Time: 30 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 50 minutes mins
    Servings: 32 pieces

    Ingredients

    • 1 pkg wonton wrappers (about 32 squares)
    • 8 oz cream cheese
    • 1 can lump crab meat 113 grams or about 4 oz
    • 1 can water chestnuts you will only need 3-4 water chestnuts, finely minced
    • 2 Tbsps green onions finely minced
    • 2 Tbsps chili garlic sauce

    Instructions

    • Preheat oven to 350 degrees.
    • Line a baking sheet with parchment paper.
    • Separate the wonton wrappers and using a cookie cutter or empty can from the crab or water chestnuts cut each wrapper into a round.
    • Cream the cheese with the chili garlic sauce and mix the other ingredients in until evenly mixed.
    • Position a scant teaspoon of crab filling in center of the wonton round.
    • Fold the edge evenly up around the filling. Twist the ends to close.
    • Place the wontons on the parchment paper and spray lightly with cooking spray.
    • Bake about 20 minutes til wrappers are just starting to brown.
    • Serve with dipping sauces.

    Nutrition

    Calories: 76kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 188mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Father's Day Recipes

    • French Brie Burger
    • Juicy burgers filled with melted cheese, caramelized onion and bacon, on a bun on a summery plate with dill pickle slices.
      Beer Can Stuffed Burgers
    • bourbon-bacon-burger
      Double Bourbon Bacon Burgers
    • Quartered quesadillas on a plate with avocado on the side
      Grilled Chicken Quesadillas

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.