Recipe: Crabmeat Puffs with Lemon Sauce (using won ton skins, freeze ahead)

CRABMEAT PUFFS

Lemon Sauce (recipe follows)
1 (6 1/2 or 7 1/2 ounce) package frozen crabmeat, thawed, drained and cartilage removed, chopped
2 packages (3 ounces each) cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon garlic powder
40 wontons skins
1 egg, slightly beaten
Vegetable oil (for frying)

Prepare Lemon Sauce; refrigerate.

For filling, mix chopped crabmeat, cream cheese, salt and garlic powder.

To assemble, brush a wonton skin with egg. Place heaping teaspoonful crabmeat mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) Top with another wonton skin; press edges to seal. Brush dab of egg on center of each side of puff. Make a pleat on each edge, pressing to seal. Repeat with remaining wonton skins. (Cover puffs with dampened towel or plastic wrap to prevent drying out.)

Heat vegetable oil (1 1/2 inches) in wok or skillet to 350 degrees F. Fry 4 or 5 puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel. Serve with Lemon Sauce, if desired.

LEMON SAUCE
Makes 2/3 cup

1/4 cup chicken broth or water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons catsup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in 1-quart saucepan. Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate.

FREEZE-AHEAD DIRECTIONS:
Prepare Crabmeat Puffs; wrap, label and freeze no longer than 6 weeks. Just before serving, heat frozen puffs uncovered in 400 degree F oven until hot, about 10 minutes. Drain on paper towel.

Makes 20 appetizers
From: Recipelink.com
Source: Recipe booklet: Betty Crocker's Great Ways with Fish and Seafood, General Mills Inc., No. 10, 1985