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Crab Rangoon(Crabmeat Puffs) Recipe

   
 

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     Crab Rangoon(Crabmeat Puffs)

Category   Appetizers
Sub Category   None
Servings   30 pieces
Preptime   Lots

Ingredients
8 oz. cream cheese, softened
3 oz. imitation crab, chopped
Opt. 1/2 tsp. salt, 1/4 tsp. garlic powder
30-40 Wonton skins
Egg wash
Vegetable oil to deep fry
 

Instructions
1. Mix chopped crabmeat, chream cheese, salt and garlic powder.
2. Brush wonton skin with egg at edges.
3. Place teaspoon full of mix in center of wonton wrap, fold over and press edges together. Do NOT overfill the wonton or it will just explode in the oil before it has browned. Cover puffs with dampened towel or plastic wrap to keep them from drying out.
Heat vegetable oil (1 1/2 inches) in wok to 350. (I use my electric fry pan.) Fry 4-5 puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel. May prepare ahead and freeze. Then just before serving, heat frozen puffs uncovered in 400 degree oven until hot, about 10 mins. Drain on paper towel.


Originally Submitted
1/17/2009





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