Serves: 5
Total Calories: 450
Drain crabmeat thoroughly remove cartilage. Remove excess water by squeezing crabmeat chop.
Mix crabmeat, cream cheese, salt and garlic powder.
Brush wonton skin with egg. Place heaping teaspoonful of crabmeat mixture in center of wonton skin. (Cover remaining skins wiht plastic wrap to keep them pliable.) Top with another wonton skin press edges to seal. Brush egg on center of each side of puff. Make a pleat on each of 4 sides, pressing to seal. Repeat with remaining wonton skins. (Cover puffs with plastic wrap to keep them from drying out.)
Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry 4 or 5 puffs at a time, 2 minutes or until golden brown, turning 2 or 3 times drain on paper towels. Serve with a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce) if desired.
20 appetizers
From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crabmeat Puffs recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.
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