Crab Won-Ton - Ufpc
appetizers, chinese, shellfish
1 centiliter garlic
8 oz cream cheese; cut into three pieces
1/2 lb crabmeat
1/4 teaspoon salt
1/8 teaspoon white pepper
1 dash worcestershire sauce
1 pkg won-ton wrappers
1 egg; slightly beaten
3 cup peanut oil
: Insert steel blade of food processor. With machine running, drop garlic through feed tube; process until minced. (In other words, mince garlic.)
: Add cream cheese to bowl; process, using on/off technique, until almost smooth. (IOW- beat cream cheese amd garlic together.)
: Drain crabmeat; pick out all cartilage. Add crabmeat, salt, pepper and Worcestershire sauce to bowl; process until blended.
: Place 1/2 teaspoonful (2mL) of filling in center of each won-ton wrapper. Brush edges of wrappers with beaten egg. Fold each wrapper diagonally in half; fold pointed ends and pinch to seal.
: Heat oil in wok or 8-inch (20cm) skillet to 380 F (190 C) degrees. Fry won-toms, five at a time, until golden. Drain on paper towels. Serve warm.
_The Ultimate Food Processor Cookbook_ by the editors of Consumer Guide. 1979. ISBN 0-671-24592-9. Typos by Jeff Pruett. From: Jeff Pruett Date: 02 Aug 97 National Cooking Echo Ä
Yield: 30 appetizers