Introduction

Hey there, friend! Let me tell you about an appetizer that’s about to become your new secret weapon for parties, potlucks, or just when you need a little something special. Remember those frantic moments before guests arrive, trying to whip up something impressive that doesn’t take hours? Yep, I’ve been there too! That’s exactly how these Crispy Seafood Poppers were born. They’re ridiculously easy, come together in a flash, and seriously, people go absolutely wild for them. Think crispy little parcels bursting with a creamy, cheesy seafood filling. Pure comfort in a bite!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, start to finish.
Easy: Simple ingredients, simple steps. Anyone can make these!
Giftable: Okay, maybe not giftable like a casserole, but they make the best hostess gift or contribution to any gathering.
Crowd-pleasing: Get ready for requests for the recipe!

Ingredients

Gather up these goodies:

12 wonton wrappers: Find these in the refrigerated section near tofu or other Asian ingredients.
1/2 cup cooked shrimp, chopped: Leftover cooked shrimp is perfect here, or grab some pre-cooked!
1/2 cup cooked crab meat (or imitation crab), flaked: Canned, fresh, or imitation – your call! Just make sure it’s cooked and drained well.
1/2 cup shredded mozzarella cheese: Melty, gooey goodness!
2 tbsp cream cheese, softened: Just a little bit adds so much creaminess. Let it sit out for a few minutes first.
1 tbsp green onions, chopped: For a little fresh bite.
1 tsp garlic powder: Easy flavor booster.
Salt, to taste: Start with a pinch and add more if needed.
Black pepper, to taste: Freshly ground is always best!
Olive oil spray or melted butter: To get that gorgeous crispiness.
Chopped parsley, for garnish: Optional, but adds a pretty pop of green.

How to Make It

Alright, let’s make some magic happen!

First things first, let’s get our filling ready. Grab a medium bowl and toss in your chopped cooked shrimp, flaked crab meat, shredded mozzarella cheese, that softened cream cheese, chopped green onions, garlic powder, a pinch of salt, and a grind of black pepper.
Now, gently mix everything together until it’s all happy and combined. You want a nice, creamy mixture. Give it a little taste and adjust the salt and pepper if you think it needs it.
Lay out your wonton wrappers on a clean surface. I usually do a few at a time so they don’t dry out. Place about one tablespoon of that delicious seafood filling right in the center of each wrapper. Don’t be tempted to overfill, or they’ll be tricky to seal!
Time to seal them up! Keep a small bowl of water handy. Dip your finger in the water and moisten the edges of the wonton wrapper. You can fold it in half diagonally to make a triangle, pressing the edges firmly together to seal. Or, bring all four corners up to the center and pinch them together for a little purse shape. The key is to press out any air bubbles and make sure those edges are really sealed tight so the filling doesn’t leak out while cooking.
While you’re sealing, get your oven or air fryer ready. Preheat your oven to 375°F (190°C) or your air fryer to 375°F (190°C).
If you’re baking, line a baking sheet with parchment paper. If you’re air frying, make sure your basket is clean or lined with a suitable insert. Place the filled wonton poppers on the sheet or in the basket, making sure not to overcrowd them. You’ll likely need to cook in batches.
Give those poppers a light misting with olive oil spray or brush them gently with melted butter. This is what helps them get beautifully golden and crispy!
Now, the cooking! If baking, pop them in the preheated oven for 12-15 minutes. If air frying, they’ll need about 8-10 minutes. Keep an eye on them! You’re looking for them to be golden brown and wonderfully crispy. Cooking times can vary, so peek at them after the minimum time.
Once they’re golden and crispy, carefully remove them. Garnish with a sprinkle of fresh chopped parsley if you like – it makes them look extra fancy! Serve them warm and watch them disappear.

Substitutions & Additions

This recipe is super flexible! Feel free to play around:

Seafood Swap: Don’t have shrimp and crab? Use cooked flaked fish like cod or salmon, or even just one type of seafood. Make sure it’s cooked and well-drained.
Cheesy Variations: Swap mozzarella for Monterey Jack, a Mexican blend, or even a little sharp cheddar for a different flavor profile.
Spice It Up: Add a pinch of cayenne pepper, a dash of hot sauce to the mix, or some Old Bay seasoning for a Maryland crab cake vibe.
Veggie Boost: Finely minced bell pepper or finely grated carrot could add extra color and nutrition, just make sure they’re chopped tiny!
Dipping Sauces: These are amazing on their own, but they’re also fantastic with sweet chili sauce, a creamy remoulade, tartar sauce, or even just a squeeze of lemon.

Tips for Success

A few little pointers to make sure your poppers turn out perfectly:

Don’t Overfill: Seriously, 1 tablespoon is plenty. Too much filling makes them hard to seal and more likely to burst.
Seal Tightly: This is key! Moisten the edges well and press firmly. Check the edges after sealing to make sure there are no gaps. My trick? I keep a damp paper towel nearby for moistening.
Keep Wontons Covered: Wonton wrappers can dry out quickly. While you’re working with one, keep the others under a damp paper towel or cloth.
Don’t Overcrowd: Whether baking or air frying, leave space between the poppers so the hot air can circulate. This is how you get them truly crispy!
Watch the Cook Time: Ovens and air fryers vary. Start checking at the minimum time and go until they’re golden brown and crispy.
Prep Ahead: You can assemble the poppers a few hours ahead of time. Place them in a single layer on a parchment-lined tray, cover loosely with plastic wrap, and chill until you’re ready to bake or air fry. You might need to add a minute or two to the cooking time if cooking from cold.

How to Store It

If you happen to have any leftovers (a big IF!), let them cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days. To reheat and keep them crispy, pop them back in the oven or air fryer at 350°F (175°C) for a few minutes until heated through and crisp again. Microwaving will make them soft, which isn’t ideal for a popper!

FAQs

Can I use fresh, uncooked seafood?: You absolutely can! Just make sure you cook the shrimp and crab thoroughly first before chopping and adding it to the mixture. Raw seafood won’t cook properly inside the wrapper.
Can I fry these instead of baking/air frying?: Yes, you could shallow or deep fry them, but baking or air frying is much healthier, less messy, and still gives you that great crispy texture that I love!
Can I make the filling ahead of time?: Definitely! You can mix the filling up to a day in advance and keep it covered in the refrigerator. Just give it a quick stir before filling your wrappers.

Easy Crispy Seafood Wonton Poppers (Baked or Air Fryer!)

Ridiculously easy and fast, these Crispy Seafood Poppers are crispy little parcels bursting with a creamy, cheesy seafood filling, perfect for parties and gatherings.

Print Recipe Pin Recipe

Cook Time 10

Equipment

Medium bowl
Small bowl for water
Baking Sheet if baking
Parchment paper for baking
Air Fryer if air frying
Air fryer basket
Damp paper towel or cloth optional, for covering wontons or moistening edges

Ingredients

Hauptzutaten

12 wonton wrappers Find these in the refrigerated section near tofu or other Asian ingredients.
0.5 cup cooked shrimp chopped; Leftover cooked shrimp is perfect here, or grab some pre-cooked!
0.5 cup cooked crab meat flaked; (or imitation crab); Canned, fresh, or imitation – your call! Just make sure it's cooked and drained well.
0.5 cup shredded mozzarella cheese Melty, gooey goodness!
2 tbsp cream cheese softened; Just a little bit adds so much creaminess. Let it sit out for a few minutes first.
1 tbsp green onions chopped; For a little fresh bite.
1 tsp garlic powder Easy flavor booster.
Salt to taste; Start with a pinch and add more if needed.
Black pepper to taste; Freshly ground is always best!
Olive oil spray or melted butter To get that gorgeous crispiness.
Chopped parsley for garnish; Optional, but adds a pretty pop of green.

Instructions

First things first, let's get our filling ready. Grab a medium bowl and toss in your chopped cooked shrimp, flaked crab meat, shredded mozzarella cheese, that softened cream cheese, chopped green onions, garlic powder, a pinch of salt, and a grind of black pepper.
Now, gently mix everything together until it's all happy and combined. You want a nice, creamy mixture. Give it a little taste and adjust the salt and pepper if you think it needs it.
Lay out your wonton wrappers on a clean surface. I usually do a few at a time so they don't dry out. Place about one tablespoon of that delicious seafood filling right in the center of each wrapper. Don't be tempted to overfill, or they'll be tricky to seal!
Time to seal them up! Keep a small bowl of water handy. Dip your finger in the water and moisten the edges of the wonton wrapper. You can fold it in half diagonally to make a triangle, pressing the edges firmly together to seal. Or, bring all four corners up to the center and pinch them together for a little purse shape. The key is to press out any air bubbles and make sure those edges are really sealed tight so the filling doesn't leak out while cooking.
While you're sealing, get your oven or air fryer ready. Preheat your oven to 375°F (190°C) or your air fryer to 375°F (190°C).
If you're baking, line a baking sheet with parchment paper. If you're air frying, make sure your basket is clean or lined with a suitable insert. Place the filled wonton poppers on the sheet or in the basket, making sure not to overcrowd them. You'll likely need to cook in batches.
Give those poppers a light misting with olive oil spray or brush them gently with melted butter. This is what helps them get beautifully golden and crispy!
Now, the cooking! If baking, pop them in the preheated oven for 12-15 minutes. If air frying, they'll need about 8-10 minutes. Keep an eye on them! You're looking for them to be golden brown and wonderfully crispy. Cooking times can vary, so peek at them after the minimum time.
Once they're golden and crispy, carefully remove them. Garnish with a sprinkle of fresh chopped parsley if you like – it makes them look extra fancy! Serve them warm and watch them disappear.

Notes

This recipe is fast, easy, and crowd-pleasing. You can substitute cooked fish like cod or salmon for the seafood, or use different cheeses like Monterey Jack or cheddar. For spice, add cayenne, hot sauce, or Old Bay. Finely minced bell pepper or grated carrot can be added. Serve with dipping sauces like sweet chili, remoulade, tartar sauce, or lemon. To ensure success, don't overfill the wrappers (1 tbsp is enough), seal them tightly using water, keep unused wontons covered with a damp cloth, and avoid overcrowding the baking sheet or air fryer basket for maximum crispiness. Watch cooking times as they vary. You can assemble the poppers a few hours ahead and chill; add extra cook time if needed. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the oven or air fryer at 350°F (175°C) until heated and crispy. Microwaving is not recommended for crispness. You can use fresh seafood, but cook it thoroughly before adding to the filling. The filling can be made a day ahead and stored in the refrigerator.