Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Crab Wonton

photo of crab wonton

Submitted by Bernadette Gesser

Bernadette Gesser is a retired legal secretary who, with her husband Ed, retired to the small town of Chance, MD on the lower Eastern Shore. She loves to cook, especially local seafood and desserts. Bernadette's dad lived on Smith Island as a small child in the early 1900's and taught her different ways to cook crab, fish and oysters. Bernadette is also the author of the children's book titled, “Bob the Big Bad Bluefish,” which she wrote after being bitten by a bluefish while fishing from her pier.



Preheat the oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray. Form a wonton wrapper in each space, to make a bowl. Bake about 8 minutes on a cookie sheet slightly larger than the muffin tin. (This prevents the edges from over cooking.) Allow to cool.

Put crab meat and bread crumbs in a medium bowl and toss gently. Put green pepper and butter in a small bowl, cover with waxed paper and microwave for 15 seconds, stir and cook for an additional 15 seconds. Mix egg, 1 heaping tablespoon of mayonnaise, mustard, Worcestershire sauce and lemon juice in a small bowl. Add green peppers and melted butter. Pour this mixture over the crabmeat mixture and gently mix it trying not to break up the crab meat. Put about a tablespoon of this mixture in each of the wontons.

Mix 1 1/2 cups of mayonnaise with a little less than a quarter cup of half & half. Stir until smooth. Cover the tops of each crab wonton with this mixture and lightly sprinkle with additional Old Bay Seasoning. Bake in 350 degree oven until the tops are bubbly and just starting to brown.


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  • 1 package wonton wrappers
  • 1 lb Maryland crab meat (picked for shells)
  • 2 slices of bread broken into very small pieces
  • 1 egg
  • 2 tablespoons green pepper, minced
  • 1 teaspoon Old Bay seasoning
  • 1 ½ tablespoons butter
  • 1 teaspoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 ½ cup plus 1 heaping tablespoon mayonnaise
  • ¼ cup half & half