Fresh Crab Cigars

A delicious crab meat mixture rolled up in wanton wrappers, and fried to golden perfection


makes 24 cigars

  • 24 wonton wrappers
  • 1 large egg
  • 3 tablespoons heavy cream
  • 1/2 cup lump crab meat
  • 3 tablespoons hot sauce
  • 3 tablespoons Worcestershire Sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoons diced red bell pepper, sauteed
  • 1 tablespoons diced orange bell pepper, sauteed
  • 1 tablespoons diced green bell pepper, sauteed
  • 2 teaspoons Old Bay seasoning
  • 1/2 cup corn starch
  • vegetable oil

Cooking Steps

  1. Place wonton wrappers on a damp paper towel and cover with a second damp paper towel; set aside until ready to use. Crack egg into a small bowl. Add heavy cream and beat together until smooth. Set egg wash aside.
  2. In a medium glass bowl combine crabmeat, hot sauce, Worcestershire Sauce, mayonnaise, dijon mustard, bell pepper, and Old Bay Seasoning; mix well. Set crab filling aside.
  3. Place a wonton wrapper on work surface with corner pointing at you (diamond shape). With a brush, bursh egg wash onto edges of wrapper. Place 1 teaspoon crab filling in center of wrapper. Roll wrapper around the filling, folding the sides inward to resemble a cigar. Repeat with remaining wonton wrappers and crab filling.
  4. Place corn starch on a plate, roll cigar in corn starch (the corn starch allows the egg wash to dry).
  5. Heat 3 inches of vegetable oil in a deep fryer to 350F. Drop cigars into oil and fry until golden brown. Place cigars on paper towels to absorb excess oil. 

Note: The moisture from the damp paper towels will allow the wontons to stay moist and not dry out.


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