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Crawfish Cream Cheese Wontons

Tasty Southern spin on a cream cheese wontons recipe. Crawfish tails are mixed with cream cheese, wrapped in wonton wrappers and fried until golden brown.
Course Appetizer
Cook Time 2 minutes
Servings 4 people
Author Lisa B.


  • 2 cups vegetable oil
  • 5 ounces diced cooked crawfish tail meat
  • 4 ounces cream cheese at room temperature
  • 1 clove garlic minced
  • 1 green onion thinly sliced
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon Worcestershire sauce
  • 1-3 tablespoons powdered sugar
  • Kosher salt and freshly ground black pepper to taste
  • 24 2-inch won ton wrappers


  • Combine the crawfish meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, and powdered sugar in a small mixing bowl.
  • Place ¾ - 1 tablespoon of filling in the center of a wonton wrapper. Dip your finger into a small bowl of clean water. Wet the edges of the wrapper with your finger. Fold the wrapper in half to form a triangle. Pinch the edges to seal. Dap some additional water on both corners of the triangle. Bring the two corners together and pinch to seal. Keep assembled wontons under a damp paper towel until you are ready to fry them to prevent them from drying out.
  • Heat oil in a large skillet over medium high heat. Once the oil begins to shimmer, reduce heat to low. Fry wontons in batches until they are crisp and golden brown, about 1-2 minutes. Remove wontons with a slotted spoon and allow them to drain on paper towels.
  • Refridgerate any leftovers. Cooked wontons can be reheated in the oven at 350 degrees for a few minutes until they crisp up again.