Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Crab And Cream Cheese Puffs
Famous Authors (View All Authors)
Appetizers - Crab And Cream Cheese Puffs Post by :Philippe Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1775

Click below to download : Appetizers - Crab And Cream Cheese Puffs (Format : PDF)

Appetizers - Crab And Cream Cheese Puffs

3/4 cup chopped green onion (use white and green parts)
12 ounces crab meat, thawed, excess moisture removed
16 ounces surimi, thawed, excess moisture removed
4 packages (8 ounces each) cream cheese, room temperature
2 tablespoons garlic powder
2 to 3 eggs, beaten
120 frozen won ton skins, thawed (about 3-inches square)
Vegetable oil heated to 350 degrees
15 leaves of leaf lettuce, trimmed, washed
30 ounces sweet and sour sauce

Combine onion with crab meat and surimi in large bowl.

Add cream cheese and garlic powder. Mix well. At this point, mixture can be refrigerated until ready to use.

When ready to assemble:
Remove crab meat mixture, the eggs and 12 to 24 won tons from refrigerator.

On clean surface, lay won tons close together so they can be quickly filled and do not dry out.

Brush entire won ton with beaten egg, then place 1 Tablespoon of the crab mixture in center of each won ton.

Fold up, egg-roll style. Repeat until all remaining won tons are used.

Cook immediately or freeze.

To freeze:
Transfer folded won tons to parchment-lined baking sheet and freeze. When frozen, emove and store in zipper-lock bags.

To serve:
Remove 8 puffs per person and immediately fry 3 to 5 minutes. Do not thaw.

Appetizers are done when cheese is warm on the inside, and won tons are crispy and light brown outside.

To cook immediately:
Cook in electric fry kettle if available -- putting puffs in oil, then setting the basket over it so puffs stay submerged. Cook about 3 minutes.

If a fry kettle is not available, heat about 3 inches of oil in a heavy-bottomed sauce pan and cook.

To serve:
Set cooked won tons onto glass serving plates, putting 8 wontons on each plate. Place 1 leaf of lettuce on each plate.

Place 2 ounces of sweet and sour sauce in a ramekin and set on lettuce leaf. Makes 15 appetizer servings of 8 won tons per serving.
If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Seafood Mini Crabmeat Tarts By Jeanndan Appetizers - Seafood Mini Crabmeat Tarts By Jeanndan

Appetizers - Seafood Mini Crabmeat Tarts By Jeanndan
2 cups all-purpose flour 1 teaspoon salt 1 cup margarine Cold water Preheat oven to 375.Mix flour and salt in a bowl. Cut margarine into flour mixture with a fork. Slowly add cold water to make dough. Place dough on floured board and roll out until thin. Cut into circles and place in tart pan. Bake for about 15 min or until golden brown. Do not turn off oven.Filling:1/2 cup margarine 2 tablespoons flour 2 tablespoons garlic 2 cups chopped shallots 2 tablespoons dried parsley flakes Salt and red pepper 1/2 cup water 2 lbs. lump crabmeat Preheat oven to 375.In
PREVIOUS BOOKS

Appetizers - Seafood Crab Rangoon By Joy Appetizers - Seafood Crab Rangoon By Joy

Appetizers - Seafood Crab Rangoon By Joy
Servings : 4 - 6 Preparation Time :1:00 8 ounces cream cheese -- softened, lowfat okay 6 ounces canned crab meat -- minced 1/2 teaspoon Soy sauce 1/4 teaspoon garlic powder 1 package won-ton wrappers 1 egg yolk -- beaten Combine cream cheese, crab meat, soy sauce, and garlic powder. Refrigerate 30 minutes. Place crab mixture, 1 tsp. at a time, onto each wonton wrapper. Moisten edges of wrapper with egg yolk. Pull the edges of the wrappers together. Fry won tons in 350 degree oil, turning once, until brown. NOTES : Dip this Oriental finger food in duck sauce or
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT