Crab Won Ton Recipe

The Gourmet Review

The Giraffe Restaurant, in White Rock (British Colmbia), Canada, is an intimate gourmet delight just over the US border. The exterior is covered with ivy and the protected outdoor dining area has both overhead heaters and cozy blankets for guests. Or choose the indoor dining with white tablecloths, simple flower centerpieces and enjoy beautiful views of the Pacific Ocean.

The food has a wonderful French influence (try their seafood crepes) and every dish on the menu is fabulous. Executive Chef Dave Chow has been serving his crab won ton appetizer with mustard sauce for 15 years!



10 oz  cream cheese

3 cans   canned crab (approximately 8 oz) or fresh

3 tablespoons bread crumbs

1/4 cup  sesame oil

1/2 bunch green onions

5 shakes tabasco

3 shakes Frank’s Hot Sauce ( you can substitute your favorite hot sauce in a bind)

2 tablespoons fresh  lemon juice

1 pkg won ton wrappers

salt and pepper to taste



Drain crab well.

Blend all other ingredients.

Fold in crab and refrigerate before assembling.

Place a spoonful of crab filling onto a won ton wrapper. Fold and seal with fingers and a little water.

Quickly deep fry until brown and crispy.

Serve with your favorite mustard sauce.



Take a moment to check out The Gieaffe website and peek at their creative menus. You’ll be impressed with the menu Chef David and his Sous Chef ,Saion Wallace, prepare daily at this hidden gem of a restaurant.



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