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  Added: May 19, 2006  •  Visited (880)  •  Print version Print this recipe (131)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Deep - Fried Wonton Puffs Filled With Spiced Crab
(Crab Rangoon)
What You Need:
  • 1 pound cream cheese, softened
  • 1 pound fresh, canned or frozen crab meat, drained and thoroughly picked over to remove all bits of shell and cartilage
  • 1 tablespoon finely chopped garlic
  • 1/8 teaspoon Worcestershire sauce
  • 3 drops Tabasco sauce
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 4 recipes wonton wrappers, or 2 pounds ready-made wonton wrappers
  • Vegetable oil for deep frying

  • How To Cook:
    1. Combine the cream cheese, crab meat, garlic, Worcestershire sauce, Tabasco, salt and pepper in a deep bowl. Beat vigorously with a large spoon until the mixture is smooth and fluffy.

    2. Spread the freshly made wonton wrappers side by side on a lightly floured surface and, with a small, sharp knife or pastry wheel, cut them into 2-inch squares. (Ready-made wonton wrappers are already cut.)

    3. Place ˝ teaspoon of the crab mixture in the center of each square. Fold the square it forms a triangle. As each crab puff is finished, place it on a plate or wax paper and cover it with a paper towel.

    4. If the wontons must wait longer than 30 minutes before being cooked, cover them with plastic wrap and refrigerate them.

    5. Preheat the oven to the lowest setting, then line one or two large, shallow baking pans with paper towels and place them in the center of the oven. Pour about 3 cups of the vegetable oil into a 12-inch wok or fill a deep fryer or large, heavy skillet with oil to a depth of about 2 inches.

    6. Heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer. 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.

    7. As they brown transfer them to the paper-lined pans in the oven while you fry the rest. As you deep-fry succeeding batches you will probably have to replenish the oil to keep it at the proper level. Serve the crab puffs hot.

    To Make: about 160 crab puffs
    This recipe is also available in:
    Cuisine » Middle East » Hawaii
    Main Ingredient » Shellfish » Crab
    Main Ingredient » Dairy » Cream Cheese
    Dish » Appetizers



     

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