Sunday, September 21, 2014

So Simple 4 Ingredient Crab Puffs


8 ounces softened cream cheese
6 ounces imitation crab, chopped into small pieces
4 green onions finely sliced
1 pack square wonton wrappers (preferably yellow), about 40-50 pieces
2 quarts peanut oil
Kosher salt


Combine cream cheese, crab, and green onions in a medium bowl and fold with a spatula or your hands until combined. 

Lay one wonton wrapper out on a baking sheet (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip, the seal by either folding it in have in a triangular shape. 

Be careful not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used.

Heat oil in a wok or Dutch oven to 375°F as registered on an instant read thermometer. Carefully add 10 to 12 crab puffs to the oil. Cook, adjust temperature and turn them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes.

Transfer to a paper towel-lined bowl to drain and serve immediately with sweet chili sauce.