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CRAB PUFFS 
2 8 oz. packages cream cheese, softened
1 can crab meat, or 3-4 pieces imitation crab
1/2 onion, finely minced
1 tbsp minced garlic, or 1 tsp garlic powder
2 tsp parsley flakes
1 package wonton or egg roll wrappers
oil for frying

Combine first 5 ingredients in a large mixing bowl; stir or beat until well-blended. Feel free to lick the beaters; it's good right now!

You could stop here and use it as a dip. But if you want to make the whole thing: heat oil to 350-375 degrees.

Take a wrapper (if you're using egg roll wrappers, cut them into quarters first) and place a small amount of filling into the center. Fold over into a triangle, and seal the edges with a little dab of water on a fingertip.

You can actually make the whole batch before frying if you like. When you have enough, drop them into the oil (5 or 6 at a time). When they float, use a fork to flip them, and then take them out after another 30 secs. or so.

Drain on paper towels. They will brown more as they drain. Serve immediately, if possible, or keep warm and crisp in a 250-degree oven. Good just plain, or with hot mustard or sweet-and-sour sauce.

Submitted by: Robert
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 Rating: 4.5 / 5 - Reviews: 2
Feb 6, 3:28 PM
Marc (Arizona) says:
Jan 16, 7:11 PM
Misty (West Virginia) says:

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