Spicy “Krab” Wontons w/ Sweet Mustard Sauce

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These Spicy “Krab” Wontons with Sweet Mustard Sauce are really so good and so easy! When you don’t feel like spending a lot or money for the seafood taste, Krab is the way to go.

These wontons are a little different and more waist friendly than chips and dip at fun food gatherings…like Super Bowl Sunday. And who doesn’t love a crispy wontons snack?

I whipped up these little morsels of “yumminess” the other day as a trial run for a backyard event we are planning this spring. I must say I was pleasantly surprised, they’re a little spicy, crabby and fresh tasting kinda like spring….and then the sauce makes the whole thing dance in your mouth!

Krab Wontons Ingredients and Assembly

• First, mix all of the filling ingredients; onion, jalapeno, Krab, cilantro, garlic paste, spicy spice, and cream cheese.
• You can substitute the ingredients for any brand you like but I prefer to use tried and true brands. Real crab or shrimp (or a combo) would be amazing but its not very budget friendly.
• Everything goes in the food processor except, of course, the wrappers.
• Pulse until all the goods are mixed and coarse in texture.
• This is where I taste for extra seasoning and cilantro. Remember the Cajun spice probably has salt and the “Krab” is naturally salty. Fill the wrappers with about a tablespoon of the mixture.
• Fold over into a triangle like shown below.
• Then take a wet fork or spoon and press the edges together.
• The flour in between each wonton wrapper makes it easy to handle but don’t make the mistake I’ve made several times by trying to fill the floured side; the edges won’t stick together when they’re pressed.
• Arrange the wonton on an oiled baking sheet or a sheet line with parchment paper (easy cleanup!) Then use spray oil for the tops.
• Bake until edges are crispy brown, about 10-12 mins.

Ready to pop in the oven!

Sweet Mustard Sauce

• While the wontons are cooking, whip up the sauce.
• You can use soy sauce or coco aminos. I prefer the aminos because it’s healthier and adds some sweetness to the sauce.
• Lastly whisk in the mustard, garlic paste, stevia, and chili sauce.

Yum, Yum!

More Great Appetizers For Your Party Table👇

Low Carb Deviled Eggs with Curry and Fresh Dill

The best Spicy Sausage Cheese Rotel Dip

So good Italian Queso

Crunchy and healthy Shrimp Eggrolls

Questions?

Can you make these ahead of time?

You bet! Assemble the wontons and freeze them on a cookie sheet for a couple of hours. Once frozen, bag them up in a freezer bag. When ready to bake follow the cooking instructions below.

Would the Sweet Mustard Sauce go with other snacks?

Oh my gosh, this mustard sauce is so good. It would be great served with these Shrimp Eggrolls.  This sauce would also be awesome as a salad dressing or a wonderful chicken marinade.

Spicy “Krab” Wontons w/ Sweet Mustard Sauce

• Preheat the oven at 400^o 
• 8 oz imitation crab, flaked w/ fork
• 4 Tbls reduced fat chive and onion cream cheese
• ¼ large jalapeno chopped
• ½ small onion, chopped and seeded
• 1 tsp. Cajun seasoning
• 1/3 cup snuggly packed cilantro
• Wonton wrappers

• • Combine the first 6 ingredients in a food processor and pulse until course and mixed together.
  • Scoop mixture into the center of the wonton wrapper. Fold over and close making a triangle. Press edges of triangle with a wet fork until all seams are melded together.
  • Continue until the mixture is all gone or you’ve reached the quantity you want.  Left over filling it can be saved for later and used like a cracker spread.
  • Place wontons on a baking sheet lined with parchment paper and sprayed with oil. Spray wontons with oil or brush with egg wash.
  • Bake at 400^o for 10-12 mins or until edges are crispy golden.

• • Sweet Mustard Sauce
    • 1/3 cup Coco Aminos
    • 2 tsp. of Dijon mustard
    • 1 tsp. garlic paste
    • 1 tsp. chili sauce
    • Drop of liquid vanilla stevia, Trader Joes!

Mix up and serve with the wontons.

This sauce would be good on fish, shrimp, or veggies too!

That’s it! Super simple, really yummy and pretty darn healthy! I’d love to hear from you about how your spicy “krab” wontons turned out.

Always,

Elise

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