Indiscretions with homemade crab puffs

Homemade crab puffs? Could we figure out how to make them?  The guys all went on a campout this weekend, so Laura and I were forced to languish around the house, eating chocolate, drinking coffee, talking until the wee hours and, ta-da!, figuring out a recipe for homemade crab rangoon (crab puffs). Suffice it to say, crab puffs lend themselves handily to indiscretion. Here’s what we came up with:

Crab Rangoon

In the food processor, whirl together the following:

  • 8 ounces of crab meat (imitation crab works, but I’m sure real crab would be better)
  • 2 green onions
  • 1/2 t. worcestershire sauce
  • 1/2 t. soy sauce
  • 1/4 t. sea salt
  • 8 ounces of cream cheese

Put about a teaspoonful of this mixture in the center of a square wonton wrapper. Fold the wrapper over into a triangle and seal the edges with a bit of water. Assemble all the wrappers at once.

Heat up about an inch of vegetable oil in a saucepan (I do this on the side burner of my outdoor grill so I keep the frying outside of the kitchen.) If the oil is good and hot, it takes just a few seconds to get both sides of the crab puff nice and brown. The faster it browns, the less oil the puff absorbs. Place the brown puffs on several layers of paper towels. Once they’ve cooled slightly, you can serve them.

The filling also is wonderful on crackers. We used cracked pepper water crackers that were very yummy. Who needs anything but hors d’oevres?

**Additional information: If you plan to just use this as a cheese spread on crackers, consider sequencing the process just a little differently. Whirl together in the food processor the crab and the green onions until chopped but not pureed. Set that aside. Blend the cream cheese and remaining ingredients until smooth. In a separate bowl, stir together the finely chopped crab/scallion mixture and the cream cheese mixture. This gives the cheese spread a more “crabby” texture. The flavor isn’t really any different. If you process everything until it’s smooth, it’s fine in crab puffs, but it loses something when spread on crackers. Of course this is a matter of preference.

We clearly suffered from being left behind all by ourselves.

BK