Crab and Cream Cheese Puffs

posted by Sue Freeman 06-14-98 6:35 PM

Crab and Cream Cheese Puffs

3/4 cup chopped green onion (use white and green parts)
12 ounces crab meat, thawed, excess moisture removed
16 ounces surimi, thawed, excess moisture removed
4 packages (8 ounces each) cream cheese, room temperature
2 tablespoons garlic powder
2 to 3 eggs, beaten
120 frozen won ton skins, thawed (about 3-inches square)
Vegetable oil heated to 350 degrees
15 leaves of leaf lettuce, trimmed, washed
30 ounces sweet and sour sauce

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, emove and store in zipper-lock bags.

To serve:
Remove 8 puffs per person and immediately fry 3 to 5 minutes. 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 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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