Crab Puffs

September 23, 2014

Author: KatieChin

My friend Scott calls these “little pillows of cream cheese crab heaven.” For a skinny guy, he can wolf down about a dozen of these before he even finishes his glass of Cabernet. No one is quite sure of the origin of this Polynesian favorite, also known as Crab Rangoon (what is a Rangoon, anyway?) but everyone can agree on how incredibly addicting this appetizer is with hot cream cheese melding together with luscious bits of crab meat. You can substitute crab meat with imitation sea legs or skip the crab altogether for your vegetarian friends. Tiki torches not required.

Ingredients

1 package (6 ounces) crabmeat, drained, picked over for shells and chopped

2 packages (3 ounces each) cream cheese, softened

1/2 teaspoon salt

1/4 teaspoon garlic powder

40 wonton skins

1 egg, slightly beaten

Vegetable oil

Store-bought Sweet and Sour sauce

Instructions

Mix chopped crabmeat, cream cheese, salt and garlic powder.
Brush wonton skin with egg.
(1) Place heaping teaspoonful crabmeat mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) (2) Top with another wonton skin; press edges to seal. Brush dab of egg on center of each edge, pressing to seal. Repeat with remaining wonton skins. (Cover crab puffs with dampened towel or plastic wrap to keep them from drying out.)
Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Fry 4 or 5 crab puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel. Serve with sweet and sour sauce.