Crab & Cream Cheese Puffs
Source of Recipe
Mimi's Archive
List of Ingredients
3/4 cup chopped green onion (whites and greens)
12 ounces crab meat, thawed and drained
16 ounces surimi, thawed and dried
32 ounces cream cheese, room temp
2 tablespoons garlic powder
3 eggs, beaten
120 wonton wrappers
sweet and sour sauce
Recipe
Combine onion with crab meat and surimi in large bowl. Add cream cheese and garlic powder. Mix well. At this point, mixture can be refrigerated until ready to use. When ready to assemble: Remove crab meat mixture, the eggs and 12 to 24 won tons from refrigerator. On clean surface, lay won tons close together so they can be quickly filled and do not dry out. Brush entire won ton with beaten egg, then place 1 Tablespoon of the crab mixture in center of each won ton. Fold up, egg-roll style. Repeat until all remaining won tons are used. Cook immediately or freeze.
To freeze: Transfer folded won tons to parchment- lined baking sheet and freeze. When frozen, remove and store in zipper-lock bags. Remove 8 puffs per person and immediately fry 3 to 5 minutes in oil at 350ºF. Do not thaw. Appetizers are done when cheese is warm on the inside, and won tons are crispy and light brown outside.
To cook immediately: Cook in electric fry kettle if available -- putting puffs in oil, then setting the basket over it so puffs stay submerged. Cook about 3 minutes. If a fry kettle is not available, heat about 3 inches of oil in a heavy-bottomed sauce pan to 350ºF and cook.
To serve: Set cooked won tons onto glass serving plates, putting 8 wontons on each plate. Place 1 leaf of lettuce on each plate. Place 2 ounces of sweet and sour sauce in a ramekin and set on lettuce leaf. Makes 15 appetizer servings of 8 won tons per serving.
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