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Crab Puffs Recipe

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Crab Puffs image
Long Beach

 

This recipe for Crab Puffs, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Owen Flaherty
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-Pkg. (3 0z.) cream cheese, softened
1/4-lb.crab meat, fresh, canned or frozen
1 tsp. finely minced garlic
Dash of Worcestershire sauce
2 drops hot pepper sauce
1/4 tsp. salt
1/8 tsp. white pepper
1/2- lb (approx.) wonton wrappers
Margarine
Vegetable oil for frying
Mustard powder
Water

Directions:
Directions:
Combine cream cheese, crab, garlic, Worcestershire, hot pepper sauce, salt and pepper.
Place 1/2 teaspoon (slightly rounded) crab filling in center of each wonton wrapper.Spread small amount margarine on two adjacent sides of the wrapper.Fold one side over to form triangle. Press at edges to deal. (The margarine helps, since the wrappers are lightly floured and resist sticking.) Pinch in the middle, then fold down opposite corners of triangle as though folding a paper airplane, forming wings.
Deep- fry in hot vegetable oil until golden.Drain on paper towels.
Serve with hot mustard made by mixing dry mustard powder and water to desired consistency.

Number Of Servings:
Number Of Servings:
Approx. 3 dozen
Personal Notes:
Personal Notes:
If you like the crab ragoons served in Chinese restaurants this is it.They can be made and refrigerated or frozen before frying. Be sure to keep them in an airtight container because the wonton skins dry out easily.

 

 

 

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