Crab Puffs

Anyone have a really great crab puff recipe?

This one is easy and also make-ahead!

CRAB PUFFS


1 can white crab meat
1 jar Old English cheese spread
1/2 tsp. mayonnaise
1 stick margarine, softened
1/2 tsp. garlic salt
1 tsp. chopped green onion
Tabasco, cayenne to taste
6 English muffins, split

Mix together all ingredients, except muffins, adding the crab meat last. Spread on the English muffin halves. Put in freezer 45 minutes. Take out and cut in 4ths. You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive. May also serve these whole with soup. Cook for 10 minutes at 450 degrees.

This is a restaurant recipe:

Crab Puffs - Crab Rangoon


* 1/2 pound cooked crab meat or smoked salmon, lightly flaked
* 1 teaspoon green onion, finely minced
* 1/4 pound cream cheese (at room temperature)
* 1/2 teaspoon steak sauce
* 1/2 teaspoon garlic powder or 2 cloves minced garlic
* 1 pound won ton wrappers
* 1 beaten egg or 2 egg whites
* 3 cups vegetable oil

Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.


Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.