Crab Meat Dumplings

Menu Part: 
Cuisine Type: 

A delectable crab mix fills these traditional dumplings. Cooked until golden brown then steamed, these plump pockets are served with a spicy dipping sauce.


1 tsp. fresh grated ginger
1 tsp. fresh garlic, minced
2 tsp. scallions, chopped
1 tbs. sweet sherry
1/4 tsp. Chinese 5 spice
1 egg
1 tsp. lemon juice
1/2 tsp. soy sauce
1/4 cup corn starch
1 lb. crab meat (claw or special)
1 package wonton wrappers
2 tbs. peanut oil
1/2 tsp. sesame oil
1/2 cup water
2 tbs. toasted sesame seeds

Thai Dipping Sauce (optional):
6 oz. lime juice (fresh)
3 oz. fish sauce (nampla)
2 Serrano peppers, chopped
2 tbs. cilantro, chopped
1/2 red pepper, chopped
3 cloves fresh garlic, chopped
3 tbs. sugar


1. In a large mixing bowl, combine ginger, garlic, scallions, sherry, Chinese spices, egg, lemon juice, and soy sauce. Stir in corn starch until mixture is smooth. Gently fold in crab meat.

2. Place approximately 1 teaspoon of filling mixture in the middle of 1 wonton wrap. Fold wraps into triangle and seal the edges by moistening. Continue folding all points of the triangle over so that they meet each other on one side of the dumpling. Place on a wire rack to dry and put in refrigerator to set for approximately 30 minutes.

3. In a large sauté pan, add peanut oil and sesame oil and place on medium to medium-high heat. Add dumplings to the pan, one at a time, with the folds of the dumplings facing down. Once all dumplings have been added to sauté pan, and both sides of dumplings are browned, add 1/2 cup of water. Place lid on pan and steam dumplings for 2 minutes. Remove from heat and drizzle dumplings with sesame seeds.

4. Optional: Combine Thai dipping sauce ingredients and serve on side. (For best flavor, allow Thai dipping sauce to set for 1-2 hours or even overnight?the longer it sets, the more tangy the sauce.)

More From FoodService Director

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources