How to make crab puffs

How to make crab puffs

  1. Start with the right ingredients, especially fresh wonton papers. Usually fresh is better, but for crab puffs, canned works just as well and costs a lot less.

  2. In a large bowl, mix 3 ounces of room-temperature cream cheese, 4 ounces of canned crabmeat, 1 green-onion stalk, minced, and 1/2 teaspoon of garlic salt.

  3. Place 1 teaspoon of the filling in the center of a wonton paper. Paint a line of water on the edges with your finger.

  4. Fold paper into a triangle.

  5. Gently press out all excess air and pinch the edges shut.

  6. Meanwhile, fill a wok or deep-frying pan with several inches of canola oil and heat on high. The oil is ready when a stream of tiny bubbles rises from the tip of a chopstick dipped into the oil. Begin gently sliding the puffs into the oil, cooking no more than six at a time. Cook for several minutes, turning when the bottom turns golden brown.

  7. Remove when both sides are golden. Serve plain or with sweet-and-sour or spicy sauce.