How to Make Crab Puffs

Crab puffs are served as an appetizer in many Chinese American restaurants.

Crab puffs, also known as Crab Rangoon, are deep fried, savory appetizers made from wonton wrappers, cream cheese and crab meat. They are commonly served in Chinese and Thai restaurants throughout America. You can make your own crab puffs at home for a simple, tasty appetizer or entree. Use canned or fresh crab meat when making crab puffs and serve them hot or at room temperature.

Things You'll Need

• 3 ounces cream cheese
• 4 ounces crab meat
• Green onion
• 1/2 teaspoon garlic salt
• 1 package wonton papers
• 1 egg
• Plate
• Vegetable or canola oil
• Deep frying pan
• Paper towel

Instructions

1. Set out 3 ounces of cream cheese and let it warm to room temperature.

2. Add the 3 ounces of cream cheese and 4 ounces of crab meat to a bowl, mixing them well.

3. Mince one stalk of green onion with a paring knife and add it to the cream cheese and crab mixture. Add 1/2 teaspoon of garlic salt and stir the mixture.

4. Place one wonton wrapper on a clean surface. Spoon 1 teaspoon of the filling into the center of the wrapper.

5. Beat one egg well; dip your clean finger in the egg and paint it around the entire edge of the wrapper. Fold the wonton wrapper into a triangle, pressing out any excess air and carefully lining up the edges and corners. Press with your fingers along the edges to seal the wonton. Put the wonton on a clean plate.

6. Repeat until all the filling is used up and you have a plate of wontons ready to fry.

7. Pour a few inches of canola or vegetable oil into a deep frying pan. Heat the pan on "high" heat. Use a deep frying thermometer to measure the oil temperature. The oil is ready when it measures 350 degrees Fahrenheit.

8. Slide the crab puffs gently into the hot oil, frying them until they appear slightly golden. Turn them over and fry them on the other side. Fry about three or four crab puffs at a time.

9. Lay the paper towel on a plate. Scoop each finished crab puff out of the pan with a slotted spoon and let it drain on the paper towel.

10. Keep the finished crab puffs warm in a 200 degree Fahrenheit oven until the entire batch is fried. Serve them with sweet and sour sauce, hot mustard, cocktail sauce or tartar sauce.

Tips & Warnings

• Take care not to overcook crab puffs as they will get tough.

• Use extreme caution when working with hot oil. It can splatter and cause severe burns.

References

• Artiquel: The History of Crab Rangoon
• Azcentral.com: How to Make Crab Puffs
• Home Made Simple: Crab Puffs