Polynesian Crab Puffs
These are often called crab Rangoon on restaurant menus. They are the crown jewels in any pupu platter.
Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 cup crabmeat
- 8 oz. cream cheese, softened
- 1 Tbsp. rice wine
- 2 Tbsp. chopped fresh chives
- 16 wonton wrappers
- 3 cups vegetable oil
- Combine the crabmeat, cream cheese, rice wine, and chives in a bowl with a wooden spoon.
- Lay a wonton wrapper on a work surface and place 1 teaspoon of the crab mixture in the middle. Brush two consecutive sides with water and fold the wrapper over. Press together, squeezing the air out while pinching the sides together, forming a triangle.
- Bring the two side corners together and pinch them together with a dab of water and set it upright. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer or heavy pot to 365°F.
- Fry the crab puffs for 1 minute in batches. Drain on paper towels and serve warm.