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    Free crab recipes

      RECIPE TITLE "Crab Puffs (seafood wantons)" recipe from Martin Yan's Feast: The Best of Yan Can Cook

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yields Makes 24 time--- difficulty easy

    What's in a name? In many parts of North America, these crab puffs are called seafood wantons. Whichever name you use, follow the recipe, and you and your guests are in for a special treat.

      RECIPE INGREDIENTS

    Filling

    • 4 ounces cream cheese, softened
    • 2 tablespoons minced green onion
    • 2 teaspoons minced ginger
    • 2 teaspoons oyster-flavored sauce
    • 1 teaspoon sesame oil
    • 1/8 teaspoon white pepper
    • ½ pound cooked crabmeat, flaked
    • 12 spring roll or lumpia wrappers, or 24 wanton wrappers
    • 1 egg white, lightly beaten
    • Cooking oil for deep-frying

      RECIPE METHOD

    Getting Ready

    (1) Place cream cheese, green onion, ginger, oyster-flavored sauce, sesame oil, and pepper in a medium bowl; mix well. Stir in crabmeat.

    (2) If using spring roll or lumpia wrappers, cut each into 2 strips about 3 inches by 7 inches; keep wrappers covered to prevent drying.

    (3) Make each puff: Place a rounded teaspoon filling on one short end of a spring roll strip. Fold over one corner to make a triangle. Fold triangle over again on itself. Continue folding, from side to side, as if you were folding a flag. Moisten edges of final fold with egg white and press to seal. Place filled puffs in a baking pan and cover with a dry towel to prevent drying. (If using wanton wrappers, place a rounded teaspoon filling in center of wrapper, brush edges with egg white, fold wrapper in half over filling to form a triangle, and press edges to seal.)


    Cooking

    (1) In a wok or 2-quart saucepan, heat oil for deep-frying to 350°F. Deep-fry puffs, a few at a time, turning occasionally, until golden brown, about 1 minute. Remove with a slotted spoon; drain on paper towels.

    (2) Serve warm.


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