Crab Puffs
2 oz. pkgs.cream cheese; softened ( 8 oz. each)
1 can crab meat; OR
3 - 4 pieces imitation crab
1/2 onion; finely minced
1 Tbsp. minced garlic; OR
1 tsp. garlic powder
2 tsp. parsley flakes
1 pkg. wonton wrappers; OR egg roll wrappers
oil; for frying
Combine first 5 ingredients in a large mixing bowl; stir or beat until
well-blended. Feel free to lick the beaters; it's good right now! You
could stop here and use it as a dip. But if you want to make the whole
thing: heat oil to 350-375 degrees. Take a wrapper (if you're using egg
roll wrappers, cut them into quarters first) and place a small amount of
filling into the center. Fold over into a triangle, and seal the edges
with a little dab of water on a fingertip. You can actually make the whole
batch before frying if you like. When you have enough, drop them into the
oil (5 or 6 at a time). When they float, use a fork to flip them, and then
take them out after another 30 seconds. or so. Drain on paper towels. They
will brown more as they drain. Serve immediately, if possible, or keep
warm and crisp in a 250-degree oven. Good just plain, or with hot mustard
or sweet-and-sour sauce.
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