INGREDIENTS

INSTRUCTIONS

Combine the cream cheese, crab meat, garlic, worcestershire sauce, red
pepper, salt and pepper in a deep bowl. Beat vigorously with a large spoon
until the mixture is smooth and fluffy. Alternatively, place ingredients in
a food processor and process until smooth. Place 1/2 t. of the crab mixture
in the center of each square. Fold the square so it forms a triangle and
pull it into the middle to form a wonton. As each crab puff is finished,
place it on a plate or wax paper and cover it with a paper towel. If the
wontons must wait longer than 30 minutes before being cooked, cover them
with plastic wrap and refrigerate them. Pour about 3 cups of the oil into a
12-inch wok or fill a deep fryer or large, heavy skillet with oil to a
depth of about 2 inches. Heat the oil until it reaches a temperature of 375
degrees. Deep-fry the crab puffs, 6 to 8 at a time, turning them with a
slotted spoon, for about 1 minute, or until they are golden brown on all
sides. Serve hot.
Posted to recipelu-digest Volume 01 Number 257 by david & janine whitting
<whitts@kic.or.jp> on Nov 15, 1997

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