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Buckwheat - Posted March 06, 2004 02:03 PM
Madame Wu's Crab Puffs
1 cup cooked crab meat
1/4 t. salt
Dash of white pepper
1/2 cup cream cheese
20 won ton wrappers
1 egg white, lightly beaten
4 cups of oil
Sprinkle crab meat with salt & white pepper in a bowl and mix well. Add cream cheese & mix until smooth.
Brush edges of each won ton wrapper with pastry brush dipped in egg white. Place about 1/2 T. of crab mixture in center of each square and bring edges together to form triangle, carefylly sealing edges
Brush each corner of triangle with egg white. Bring 2 points along longest side together and bring up 3rd point to meet other 2, pinching to seal.
Heat oil in a skillet or wok to 375 degrees. Drop puffs into hot oil and cook 2 minutes, turning to brown evenly. Remove & drain on paper towels. Serve hot.
(Uncooked appetizers can be stored in freezer until ready to fry)
Madame Wu's Crab Puffs
1 cup cooked crab meat
1/4 t. salt
Dash of white pepper
1/2 cup cream cheese
20 won ton wrappers
1 egg white, lightly beaten
4 cups of oil
Sprinkle crab meat with salt & white pepper in a bowl and mix well. Add cream cheese & mix until smooth.
Brush edges of each won ton wrapper with pastry brush dipped in egg white. Place about 1/2 T. of crab mixture in center of each square and bring edges together to form triangle, carefylly sealing edges
Brush each corner of triangle with egg white. Bring 2 points along longest side together and bring up 3rd point to meet other 2, pinching to seal.
Heat oil in a skillet or wok to 375 degrees. Drop puffs into hot oil and cook 2 minutes, turning to brown evenly. Remove & drain on paper towels. Serve hot.
(Uncooked appetizers can be stored in freezer until ready to fry)