Crab-Cheese Puff (Chef Chu’s – Los Altos)
Shared by JM when she took a cooking class there many years ago.
Equipment
- 1 deep pan with oil for frying
- 1 Medium mixing bowl
Ingredients
- 2 oz crab meat, cooked and hand shredded into small pieces
- 4 oz cream cheese
Salt and pepper to taste
- 24 wonton wrappers
- 1 egg, slightly beaten
Instructions
- Mix all ingredients with your hands and set aside.
- Assemble the "puff" and put 1 tsp of filling into the center of the wonton wrapper, fold the wonton wrapper in half (either forming a rectangle or triangle), making sure to press air out. Air can expand when boiling and rupture the wonton.Then fold the corners of the wonton back, folding them over each other. Use some egg at the corners you just folded, pinch and seal edges together. Online has a lot of visual tutorials and styles of folding wontons. Place on a lightly floured surface until ready to fry.
- Bring oil in the frying pan to 275 degrees F. Deep fry until puffy and golden brown. Remove and drain on paper towel. Serve immediately with or without your favorite sauce.
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