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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - April 23, 2010

Crabmeat Puffs

Serves: 5


        

  Download this recipe.

1 package (6 ounces) frozen crabmeat thawed
2 packages (3 ounces each) cream cheese softened
1/2 teaspoon salt
1/4 teaspoon garlic powder
40 wonton wrappers (about 1 pound)
1 egg slightly beaten
Vegetable oil


Drain crabmeat thoroughly; remove cartilage. Remove excess water by squeezing crabmeat; chop.

Mix crabmeat, cream cheese, salt and garlic powder.

Brush wonton skin with egg. Place heaping teaspoonful of crabmeat mixture in center of wonton skin. (Cover remaining skins wiht plastic wrap to keep them pliable.) Top with another wonton skin; press edges to seal. Brush egg on center of each side of puff. Make a pleat on each of 4 sides, pressing to seal. Repeat with remaining wonton skins. (Cover puffs with plastic wrap to keep them from drying out.)

Heat vegetable oil (1 1/2 inches) in wok to 350?. Fry 4 or 5 puffs at a time, 2 minutes or until golden brown, turning 2 or 3 times; drain on paper towels. Serve with a sweet-and-sour sauce if desired.


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