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Crab Wonton & Shrimp Soup

Updated: Nov 14, 2020

Well, I made a bunch of the wontons, so a froze the un-steamed ones with the thought to steam them later. But when I was looking for something in the freezer I came across them and thought, why not make a soup. It would be a great starter to our dinner.

So, I reposted the recipe below for the Wonton/Dumplings and then follows the soup part – Enjoy



1 can of crab meat, 15oz

24 wonton wrappers

1 shallot, minced

2 cloves of garlic, minced

1 inch of fresh ginger, grated

a handful of fresh chives, finely chopped

¼ cup oyster sauce

Salt and pepper to taste


First Stage

2 cups of homemade veggies stock

2 cups of seafood stock

1 pint of Shitake mushrooms, sliced

4 green onions, chopped, use the whites in this stage and the greens in the second stage

1 inch of fresh ginger, grated

2 cloves garlic, minced

Second Stage

2 cups of small shrimp, peeled and cleaned

2 cups of savoy cabbage, shredded

2 cups of bean sprouts

1 package of Enoki mushrooms, sliced, using the top 3 inches

1 tablespoon rice vinegar

3 tablespoons soy sauce


In a skillet over medium heat place shallots and ginger with a tablespoon of water and sauté until soft (add water as needed). Remove from heat and add crab, oyster sauce, seasoning, and chives, mix well.

Working on a clean a dusted work service, you will need a small bowl of water and a parchment-lined baking sheet.

Working one at a time, place the wonton wrapper on the work surface, using your finger moisten the edges of the wrapper, place about 1 ½ teaspoon of crab mixture in the center, fold over edges to form an envelope, pinch edges together to seal, place on parchment and cover with a damp towel. Repeat, until done.

Place all the soup ingredients from the first stage into a large soup pot, bring to a boil, then reduce heat and simmer for 15 minutes. Then add the wontons and shrimp, once they begin to float, 3 to 5 minutes, remove soup from heat and add the ingredient from the second stage to pot, stir, let stand for 2 to 3 minutes – Serve

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