Crispy Crab Wontons with Curried Togarashi Dipping Sauce

Crispy Crab Wontons with Curried Togarashi Dipping Sauce

These hot, crispy little bites boast a rich creamy filling with a hit of crab that the wine will reveal - and the Togarashi is amazing!


  • Crab Meat  ·  1/2 pound 
  • Cream Cheese  ·  4 ounces 
  • Square Wonton Wrappers  ·  1 package 
  • Herbie's Korma Curry Mix  ·  1 tablespoon 
  • Vegetable Oil  ·  2 cups 
  •  ·   
  • For the Dipping Sauce:  ·   
  • Sour Cream  ·  1 cup 
  • Herbie's Korma Curry Mix  ·  1 tablespoon 
  • Herbie's Shichimi Togarashi  ·  1 tablespoon 


Watch Chef Tommy Prepare this Recipe . . .

For the Dipping Sauce: - Mix 1 cup Sour Cream, 1 tablespoon Herbie's Korma Curry Mix and 1 tablespoon Herbie's Shichimi Togarashi until blended together.

For the Crab Wontons: - In a medium mixing bowl, add the crab meat and 1 tablespoon of Herbie's Korma Curry Mix. Mix until well incorporated and reserve.

Lay out the individual wonton wrappers out on a cutting board 1" apart. This recipe should make about 24 fried wontons. Place 1 teaspoon of crab cream cheese filling on top of each wont on wrapper.

Then working quickly and one at a time, rub each side of the individual wonton wrapper. Start by folding the won ton corner to corner forming a triangle. Then fold in the other sides and securing it with light pressure. Do not be to worried about the shape of each one, it is much more important that the seal all the way around the wrapper is secured.

Heat 2 cup of vegetable oil in a medium sized pot over medium heat. Once the oil reaches 350 degrees, its time to fry! Start by testing one out, the oil should start bubbling immediately and should brown on all sides in about 2 minutes. Once they are golden brown pull them out of the oil with a slotted spoon and drain on paper towels.

Serve immediately with the curried togarashi dipping sauce and enjoy with Williamson Wines Joy Sauvignon Blanc.