Crab Dumplings with Tarragon Mayonnaise

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 40 minutes
  • Total time 2 hours
  • Portion size 36 servings



In skillet, heat oil over medium-low heat; cook onions and garlic, stirring occasionally, until tender, about 10 minutes. In food processor, pulse together crab meat, onion mixture, tarragon, dill, bread crumbs, oyster sauce, smoked paprika, egg and lemon zest and juice until mixture comes together. Season with salt and pepper. Refrigerate for 15 minutes.

Lay 10 wrappers on work surface. Place 1 tbsp crab filling in center of each wrapper. Brush edges with a little water; fold corners of each wrapper into center to make bundles, pressing gently to seal. Place on parchment paper-lined baking sheet. Repeat with remaining filling and wrappers. Cover with tea towel; refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight or frozen for up to 3 months.)

Grease bottom of steamer or line bamboo steam basket with parchment paper; arrange dumplings in single layer. Steam, in batches, until filling is cooked through, about 10 minutes (cut 1 dumpling in half to check). Serve with Tarragon Mayonnaise.

Test Kitchen Tip: If freezing dumplings, cook from frozen. Increase cooking time by 2 to 4 minutes.



In small bowl, whisk together ¼ cup mayonnaise,1 tbsp lime juice, 1 tbsp miso paste, 2 tsp toasted sesame oil, 1 tsp chili paste, 1 tsp chopped fresh tarragon and zest of 1 lime.


Nutritional facts PER 6 DUMPLINGS (with mayonnaise): about

  • Iron 2 mg
  • Fibre 2 g
  • Sodium 750 mg
  • Sugars 1 g
  • Protein 11 g
  • Calories 295
  • Total fat 12 g
  • Cholesterol 60 mg
  • Saturated fat 2 g
  • Total carbohydrate 35 g
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Appetizers & Snacks

Crab Dumplings with Tarragon Mayonnaise