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What You Need:
(To Make: about 160 crab puffs)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.)
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3. Place ½ 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.
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4. If the wontons must wait longer than 30 minutes before being cooked, cover them with plastic wrap and refrigerate them.
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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.
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6. Heat the oil until it reaches a temperature of 375° 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.
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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.
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