Crab Puffs

These Crab Puffs are the ultimate elegant appetizer, offering a delightful contrast between the shatteringly crisp wonton skin and the luxuriously smooth, savory filling. The sweet, delicate flavor of lump crab meat is perfectly balanced by the tangy richness of cream cheese, with just a hint of nuttiness from sesame oil. They are quick to assemble and cook, making them ideal for holiday parties, cocktail hours, or as a sophisticated starter for dinner guests. The golden, puffed exterior gives way to a hot, creamy center that melts in your mouth. Serve them warm with a side of Chinese mustard for an extra kick of flavor.

Courses: Appetisers

Difficulty: Intermediate

Servings: 24

Description

These Crab Puffs are the ultimate elegant appetizer, offering a delightful contrast between the shatteringly crisp wonton skin and the luxuriously smooth, savory filling. The sweet, delicate flavor of lump crab meat is perfectly balanced by the tangy richness of cream cheese, with just a hint of nuttiness from sesame oil. They are quick to assemble and cook, making them ideal for holiday parties, cocktail hours, or as a sophisticated starter for dinner guests. The golden, puffed exterior gives way to a hot, creamy center that melts in your mouth. Serve them warm with a side of Chinese mustard for an extra kick of flavor.

Ingredients

1 pkg. wanton skins
8 cream cheese
7.5 crab
2 soft breadcrumbs
2 sesame oil

Directions

1
In a mixing bowl, combine the cream cheese, crab meat, soft breadcrumbs, and sesame oil. Mix until well blended and smooth.
2
Lay out the wonton skins on a clean work surface. Keep them covered with a damp towel to prevent drying out.
3
Place approximately 1 teaspoon of the crab mixture into the center of each wonton square.
4
Fold the square in half diagonally to form a triangle, pressing the edges firmly to seal. Use a little water on a pastry brush to moisten the edges if needed to ensure a tight seal.
5
Heat oil in a deep fryer or heavy pot to 370°F (188°C).
6
Carefully lower the puffs into the hot oil in batches, ensuring they are not overcrowded. Fry for about 3 minutes, turning once, until golden brown and puffed.
7
Remove with a slotted spoon and drain on paper towels. Serve immediately with Chinese mustard.

Note

For best results, use fresh lump crab meat if available.

Ensure the oil temperature is maintained at 370°F for even cooking and proper puffing.

These are best served warm. They can be prepared ahead and frozen before frying, then fried from frozen, adding a minute to the cook time.

Keywords: crab puffs, crab appetizer, wonton rolls, seafood snacks, party food, fried appetizers, cream cheese filling, easy crab recipe, chinese inspired, party platters

Read it online: https://www.chefs-mate.com/recipe/crab-puffs/