Crab Puffs-makes 8 nice puffs, served with a fruit salsa is great½ pound of cooked crab meat (l/2 lb w/ shells, and about l/2-3/4cup of meat only)-see technique page instructions on how to break down crab legs.
2 ounces cream cheese
l/3 cup Parmesan, grated
l/2 cup approximately of brie cheese, no white rind
salt and pepper, and ½ tbsp dill
16 wonton wrappers
2 tsp cornstarch mixed with 2 tsp cold water to seal edges
Oil for frying-canola or peanut oil works best
Filling the wonton wrappers:
Mix everything in a small food processor until smooth, place 1 wonton wrapper down, brush along the edges with cornstarch mixture, place small amount of mixture into center, top with 2nd wrapper. Make all wontons, then, heat oil on medium heat, ready when a chopstick starts to sizzle. Fry each on both sides until golden brown, and drain on a paper towel. Hope you like them.
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