Crab Puffs

Crab puffs are filled with a creamy mixture of crabmeat, cream cheese, and scallions, then fried until golden brown and crisp. Folding and sealing the wonton wrappers creates a bite-size appetizer with a crunchy shell.

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Prep Time 25

Cook Time 18

Total Time 43

Servings: 6 servings

Course: Appetizer

Cuisine: Chinese

Calories: 430

Ingredients Equipment Method Notes

Ingredients

For the filling

1 block (8 oz) cream cheese softened
6 oz cooked crabmeat picked over for shell
2 scallions thinly sliced
1 tsp Worcestershire sauce
1 tsp soy sauce
0.25 tsp garlic powder

For the puffs

24 wonton wrappers 3 1/2-inch square
2 tbsp water

For frying

10 cups vegetable oil

Equipment

1 5-quart Dutch oven
1 deep-fry thermometer

Method

Make the filling

In a medium bowl, mix the cream cheese, crabmeat, scallions, Worcestershire sauce, soy sauce, and garlic powder until evenly combined.

Fill and seal the puffs

Place 1 tablespoon of filling in the center of each wonton wrapper, working with a few wrappers at a time and keeping the rest covered with a damp towel.
Dip a finger in the water and moisten the wrapper edges, then fold each wrapper into a triangle and press the edges firmly to seal; bring the two triangle points together and press to form a puff.

Fry the puffs

Pour the oil into a 5-quart Dutch oven to a depth of about 2 inches and heat to 350°F, using a deep-fry thermometer to monitor the temperature.
Fry the puffs in batches of 4 to 5 for 2 to 3 minutes, turning as needed, until golden brown and crisp; keep the oil near 350°F between batches.
Transfer the puffs to a wire rack or paper towel-lined plate to drain and let cool for 2 minutes before serving.

Notes

Keep the oil near 350°F between batches for crisp puffs. Refrigerate leftovers for up to 3 days; freezing is not recommended after frying. For a gluten-free variation, use gluten-free wonton wrappers and gluten-free soy sauce.