I was lusting over the beautiful King Crab legs at the market the other day and just didn’t have it in me (or in my bank account) to splurge on a feast of king crab for dinner- so I came up with another option. This appetizer is one of the all time favorites at Chinese restaurants world wide- the crab puff, also known as crab rangoon. These crispy, crab filled, fried satchels make an excellent starter to about any meal. Just perfect to satisfy my crabby craving.
Of course you can substitute imitation crab meat in this recipe, but I was craving CRAB, and I can’t stand imitation anything! One package of imitation crab meat runs about $5-$7. Now, king crab usually runs about $20/ pound, but I didn’t need much. I spent under $10 for about half a pound of fresh sweet king crab meat, and the dollar or two I paid more over the imitation crap was well spent. Plus with ready to use frozen Wonton wraps, this recipe couldn’t be more simple.
King Crab Puffs
1/2 pound fresh King Crab meat
8 oz Cream Cheese
Hand full of Chopped Chives or Green onion
Then dollop about a tablespoon full of the mix on to the center of the (thawed) Wonton wrapper. Wet the wanton paper edges with water or a beaten egg, both work just fine, then fold up all of the edges around the cream cheese mix and gently press together to seal the pouch.
Fry them in just enough vegetable oil to cover them slightly, turning them a few times to make sure each side is golden. It only takes about 2-3 minutes. Set them aside to cool on a paper towel and drain off any excess oil.