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Crab Puffs

Russ Myers


A little crab goes a long way in this recipe. The puffs look fancy even though the preparation is simple


★★★★★ 1 vote

3 Dozen Appetizers
20 Min
10 Min
Deep Fry


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1 pkg
(3 oz) cream cheese softened
1/4 lb
crab meat, fresh, canned or frozen
1 tsp
finely minced garlic
1 dash(es)
worcestershire sauce
drops hot pepper sauce
1/4 tsp
1/8 tsp
white pepper
1/2 lb
(approx) wonton wrappers
vegetable oil for frying
mustard powder

How to Make Crab Puffs


  • 1Combine cream cheese, crab, garlic, Worcestershire, hot pepper sauce, salt and pepper

    Place 1/2 teaspoon (slightly rounded) crab filling in center of each wonton wrapper.

    Spread small amount margarine on two adjacent sides of wrapper

    Fold one side over to form a triangle
  • 2Press at edges to seal.(The margarine helps, since the wrappers are lightly floured and resist sticking.)

    Pinch in middle, then fold down opposite corners of triangle as though folding a paper airplane, forming wings
  • 3Deep fry in hot vegetable oil until golden brown

    Drain on paper towels

    Serve with hot mustard by mixing dry mustard powder and water to desired consistency.
  • 4NOTE:
    These can be assembled and refrigerated or frozen before frying. Be sure to keep them in an airtight container because the wonton skins dry out easily

Printable Recipe Card

About Crab Puffs

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Asian
Other Tag: Quick & Easy

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