Who doesn’t love the awesome, deep fried goodness of Crab Puffs?
The good thing about Crab Puffs is that they are easy to make and clean up is quick.
What you need:
•1 Package of Egg Roll Wraps
(I used Nasoya)
•1 (8oz) Package of Cream Cheese (softened)
•1 (8oz) Package of Crab Meat
•1 Teaspoon Minced Garlic (I used jarred)
•1 Dash of Pepper (I used White Pepper and it was a rather big dash)
•2 Teaspoons Minced Oinion (I used a Red/Purple Onion and I just removed one layer of onion instead of cutting the whole onion)
•Glass of Warm Water
Set your deep fryer to 375°.
Allow your Cream Chesse to soften enough that you can work with it. Add your Garlic, Pepper and Onion to the Cream Cheese and mix it well. Break up your Crab Meat into small shreds (I chopped mine because I wanted it very fine so my kids wouldn’t get any chunks and refuse to eat anymore). Mix your Crab Meat into your Cream Cheese Mixture and stir until well mixed.
Once you are ready to start filling your Wonton/Egg Roll wraps, take your basting brush and dip it in the glass of warm water and paint a thin layer of water all over your Wonton/Egg Roll Wrapper (the entire surface of one side).
Scoop about 3 teaspoons of Cream Cheese/Crab filling into one of the corners of the Wonton Wrapper. Fold the opposite side up to cover the filling so that it forms a triangle. I turned/tucked the ends the opposite direction to keep it from falling apart, but you don’t have to.
I submerged about 4 or 5 Crab Puffs (one at a time) into my hot oil and cooked for 2-3 minutes, turning over midway thru cooking (initially the sink to the bottom but they will come back to the surface pretty quickly)
I served with Sweet and Sour Dipping Sauce and Orange Sauce (separately of course).