Tiny Crab Pies
Photo by Tim Hussey

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48 bite-size pies

  • 8 ounces crab meat, picked over for shells
  • 2 green onions, thinly sliced, green parts only
  • 2 tablespoons mayonnaise
  • ⅓ cup red pepper, diced
  • 1 tablespoon mustard
  • ⅛ teaspoon Old Bay seasoning
  • ½ teaspoon lemon juice
  • ⅛ teaspoon cumin
  • Dash of cayenne pepper
  • Salt and freshly ground black pepper
  • 48 wonton wrappers
  • 1 egg, beaten
  • Vegetable or peanut oil for frying
  1. Combine crab, onions, mayonnaise, red pepper, mustard, Old Bay, lemon juice, cumin, and cayenne pepper in a small bowl. Season to taste with salt and pepper.
  2. Place 1 teaspoon of the crab mixture in the center of wonton wrapper, brush edges with beaten egg, and fold over to make small hand-held pie. Crimp the edges with a fork. Place in refrigerator until ready to fry.
  3. Fill a large tall-sided pot with 2-3 inches of vegetable oil. Using a deep fat thermometer to measure, heat the oil to a temperature of 350 degrees. Working in batches to avoid overcrowding, fry pies until golden brown, turning once, about 1 minute per side. Remove to a paper towel to drain.
  • from Beth Price

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