Crab Puffs

Martin Yan

• Ready In: 45 mins
• Yields: 40 puffs

Ingredients

• Filling

• 1 (8 ounce) package cream cheese, softened
• 2  green onions, minced
• 1  tablespoon  finely chopped of fresh mint
• 2  teaspoons  minced ginger
• 1  tablespoon oyster sauce
• 1  teaspoon  sesame oil
• 1⁄8 teaspoon white pepper
• 1⁄2 lb  cooked lump crabmeat or 1⁄2 lb  imitation crabmeat

• Remaining Ingredients

• 40  wonton wrappers
•  vegetable oil, for deep frying
•  sweet and sour sauce

Directions

1. Make the filling: in a bowl, combine the cream cheese, green onions, mint, ginger, oyster sauce, sesame oil, and pepper; mix well.
2. Stir in the crabmeat.
3. To make each puff, place a rounded teaspoon of filling in the center of a wonton wrapper.
4. Brush the edges of the wrapper with water, fold the wrapper over the filling to form a triangle, and press the edges to seal.
5. Pour oil to a depth of 2 inches into a 2-quart saucepan; heat to 350° on a deep-frying thermometer.
6. Working in batches, add the puffs; deep-fry, turning occasionally, until golden brown, about 1 minute.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve warm with sweet and sour sauce for dipping.