Crab Puffs

These can be assembled and refrigerated or frozen before frying. Be sure to keep them in an airtight container because the wonton skins dry out easily.

3 oz Cream cheese
1/4 lb Crab meat
1 tsp Finely minced garlic
dash Worcestershire sauce
2 drops Hot pepper sauce
1/4 tsp Salt
1/8 tsp White pepper
1/2 lb Wonton wrappers

Margarine
Vegetable oil for frying
Mustard powder
Water

1.Combine cream cheese, crab, garlic, worcestershire, hot pepper sauce, salt, and pepper.
2. Place 1/2 tsp or so of crab filling in center of each wonton wrapper. Spread small amount margarine on two adjacent sides of wrapper. Fold one side over to form triangle. Press at edges to seal. (The margarine helps, since the wrappers are lightly floured and resist sticking.) Pinch in middle, then fold down opposite corners of triangle as though folding a paper airplane, forming wings.
3. Deep-fry in hot vegetable oil until golden. Drain on paper towels.
4. Serve with hot mustard made by mixing dry mustard powder and water to desired consistency.

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