| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Cream cheese; softened |
| 1 | lb | Fresh; canned, or frozen crab meat |
| 1 | tb | Finely chopped garlic |
| 1/8 | ts | Worcestershire sauce |
| 3 | dr | Tabasco sauce( use red pepper instead) |
| 1 | ts | White pepper |
| 2 | lb | Ready-made wonton wrappers |
| Vegetable oil for deep frying |
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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