I love getting Chinese take out. It’s something we rarely do at my house, but it’s always a treat. Mike gets House Chow Mein – lo mein noodles with sauce, beef, chicken, and shrimp – yum! I usually get Honey Chicken or Sesame Chicken. The place we order from includes white rice comes with entrees. Our absolute must when we order is Crab Puffs – fried, creamy, crabby little bites dipped in sweet and sour sauce…heaven.
I never feel like I get enough filling in my crab puffs. There was a Chinese place right a across from my apartment, years ago, that had the most perfect crab puffs. It’s been all I can do to try a recreate those puffs, and I think I have. So for all of you today, Homemade Crab Puffs.
Homemade Crab Puffs
Author: White Lights on Wednesday
Serves: About 40 wontons
- 1 can crab meat, drained
- 8 ounces cream cheese, room temperature
- 1/4 teaspoon onion powder (or 1 diced green onion)
- 1/2 teaspoon Worcestershire sauce (you can add more to taste)
- 1 pkg (50 count) wonton wrappers
- Vegetable oil, for frying
- Mix together crab, cream cheese, onion powder, and Worcestershire sauce in a medium bowl until well combined.
- In a medium saucepan, heat oil over medium-high heat.
- Put some water in a small bowl. Lay out wonton wrapper. Put 1/2 teaspoon crab mix in the middle of the wrapper.
- Fold one edge up to the middle of the wrapper Dip you finger in water and run along the top of the edge you just folded up. Bring the opposite edge into the middle and layer over the moistened edge Gently press to seal the seam.
- Wet the top of the open ends of you wonton packet. Fold each edge into the middle until you form a rectangle. Gently press to edges down to seal as best as possible.
- Place 3 to 4 wontons in heated oil at a time. Cook until golden brown, then flip to cook other side. Remove to paper towel to drain.
- Serve warm with sweet and sour sauce.
You can also pre-make your crab puffs. Place the wonton packets on a cookie sheet and place in the freezer for at least 2 hours. Put crab puffs in a Ziploc bag and freeze. Defrost in the refrigerator before frying.
Just in case you have some extra wontons left over, here are some other great recipes for you to make.
Sassy Wonton Tacos from Hungry Girl
Weeknight Apple Pie from Frugal by Choice