EP04: Macanese Cuisine “Nostalgic Crispy Crab Box” (Chef Sou Wai Leong)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is more affordable and offers a similar texture

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: egg roll wrappers

Egg roll wrappers are often less expensive and can be used in a similar way

Mix crab meat, cream cheese, green onions, garlic, soy sauce, sesame oil, black pepper, and salt in a bowl until well combined.

Place a wonton wrapper on a clean surface with a corner pointing towards you.

Spoon a small amount of the crab mixture onto the center of the wrapper.

Moisten the edges of the wrapper with water using your finger.

Fold the bottom corner over the filling, then fold the sides in, and roll tightly to seal the filling inside.

Repeat with remaining wrappers and filling.

Heat vegetable oil in a deep pot over medium-high heat until shimmering.

Fry the crab boxes in batches until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

In a small bowl, mix egg with cornstarch to create an egg wash.

Brush the tops of the crab boxes with the egg wash before frying for extra crispiness.

Serve hot with lime juice and sriracha for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens