LOCATION: Recipes >> Appetizers >> Crab Puffs
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Crab Puffs
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CRABMEAT PUFFS
1 package (6 oz.) frozen crabmeat,thawed
6 oz. cream cheese,softened
1/2 tsp. salt
1/4 tsp. garlic powder
40 wonton skins (about 1 lb.)
1 egg, slightly beaten
Vegetable oil
Drain crabmeat thoroughly; remove cartilage. Remove excess water
by squeezing crabmeat;chop. Mix crabmeat,cream cheese,salt and
garlic powder. Brush wonton skin with egg.Place heaping teaspoonful
of crabmeat mixture in center of wonton skin. (Cover remaining
skins with plastic wrap to keep them pliable.) Top with another
wonton skin; press edges to seal. Brush egg on center of each side
of puff.Make a pleat on each of 4 sides,pressing to seal. Repeat
with remaining wonton skins. (Cover puffs with plastic wrap to keep
them from drying out.) When puffs are room temperature, heat
vegetable oil (1 1/2 inches) in wok to 350 degrees ( I use a deep
fryer). Fry 4 or 5 puffs at a time, 2 minutes or until golden brown,
turning 2 or 3 times; drain on paper towels. Serve with a sweet
and sour sauce if desired.
This recipe is not exactly crab rangoon,but it's very similar.I
like to add green onions or chives to the crab mixture.
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2 of 5 people found the following review helpful:
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great crab, January 26, 2005 - 11:01 AM
Reviewer: marty from san jose ,ca
easy to do ,cheap and tastes great
can put as much crab as I want and people at my party went nuts for them
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7 of 17 people found the following review helpful:
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THE WORST CRAB PUFF, October 29, 2004 - 11:43 PM
Reviewer: Anonymous from USA
BAD
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