Crab and Brie Wonton Recipe

Try Crab and Brie Wonton for an easy to make, elegant appetizer bite for your next party, potluck or holiday get-together.  Luscious crab paired with creamy triple creme brie makes this a very impressive and luxurious appetizer – sure to impress.

Since this can be assembled the day before and then popped in the oven about 15 minutes before serving while your guests enjoy a cocktail.   This is a great appetizer bite to serve when hosting an appetizer party or any holiday or party.

Serve with Bloody Mary cocktail sauceeasy chili sesame soy sauce or Tropical Coco Loco sauce.


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Crab and Brie Wonton Appetizer Bites

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 Wonton cups
Calories: 94kcal
Author: Kelly DiMascio
Try Crab and Brie Wonton for an easy to make, elegant appetizer bite for your next party, potluck or holiday get-together.
Print Recipe


  • 2 T unsalted butter
  • 1 egg - beaten with 1 T of water
  • 1 T honey
  • 12 oz lump crab meat - picked over to remove any shell and rinsed in lemon juice
  • 12 oz Triple creme Brie* or spreadable brie - cut into 24 pieces and kept very cold
  • 24 wonton wrappers - large
  • Parchment paper


  • Preheat oven to 425 degrees.
  • Melt butter and set aside.
  • Cut rind from brie and keep very cold or use spreadable brie.
  • Whisk egg with 1 T of water until smooth
  • Line a baking sheet with parchment paper
  • Place 24 wonton wrapper on the parchment paper
  • Lightly brush wonton wrappers with melted butter.
  • Place a piece of brie in the center of the wonton wrapper
  • Top brie with 1/2 oz of crab meat
  • Drizzle with a couple of drops of honey

To Make a Wonton or Beggars Purse

  • Wonton:
    Fold diagonally, then using a fork seal wontons
  • Beggars Purse:
    Fold corners diagonally to the center, pinching together the opposite corners holding the pouch in the palm of one hand, gently twist the top of the pouch to seal.
  • Brush each purse with butter
  • Brush each purse with egg-wash
  • Place on a parchment-lined sheet pan. Bake for 10 to 12 minutes or until the purses are golden brown
  • Serve warm


*Place brie in the freezer 30 minutes prior to cutting the brie.  This will make it a little firmer and make it easier to work with to remove the rind.
These can be made a day in advance and stored tightly covered in the refrigerator.  Just pop them in the oven just before serving and cook for about 10 minutes.  Serve warm.


Calories: 94kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 253mg | Potassium: 59mg | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.4mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!



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