I created this recipe since I love to order crab puffs whenever we go out to Chinese food. They taste just like the restaurant's version to me!Paired with egg rolls, these are so good.
You won't need to order take out again!
Crab Puffs
16 oz package imitation crab meat chunks
8 oz package Neufchatel cream cheese (1/3 less fat), softened
1 package wonton wrappers
1 egg
In a large bowl, combine soft cream cheese and crab meat. Using an electric mixer, beat together until mixed completely and chunks are smaller.
In a small bowl, whisk one egg with 1 part water. On a dry surface, place 1 wonton. To fill the wonton wrappers, place a spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. Fill all wrappers, then start the deep frying process.
In a wok, fill enough oil to deep fry the crab puff. Wait until oil is hot enough before putting crab puff in. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your crab puffs, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.
For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!
Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated
16 oz package imitation crab meat chunks
8 oz package Neufchatel cream cheese (1/3 less fat), softened
1 package wonton wrappers
1 egg
In a large bowl, combine soft cream cheese and crab meat. Using an electric mixer, beat together until mixed completely and chunks are smaller.
In a small bowl, whisk one egg with 1 part water. On a dry surface, place 1 wonton. To fill the wonton wrappers, place a spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. Fill all wrappers, then start the deep frying process.
In a wok, fill enough oil to deep fry the crab puff. Wait until oil is hot enough before putting crab puff in. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your crab puffs, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.
For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!
Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated
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