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Email to Master Chef Don F. Easley Jr.      

    Crab Pupus

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Servings: 84Yield: 7 dozenCategories: Appetizers/ Snacks, Deep Fryer, Fish/ Seafood

    List of Ingredients

    1 6-ounce can crab meat
    1 3-ounce package cream cheese
    1/2 cup crumbled tofu, drained
    1/2 teaspoon soy sauce
    1/8 teaspoon garlic powder
    Several drops Tabasco
    1 pound won ton skins
    1 egg yolk, beaten


    Shred crab meat, removing cartilage.

    Blend crab with cream cheese, soy sauce, garlic, and Tabasco.

    Put about 1/2 teaspoon of crab into the center of each Won Ton skin.

    Moisten edges with egg. Pick up the four corners and pinch them together. Deep fry 3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes).

    Remove from oil and drain on absorbent paper.

    Repeat until all Pupus are cooked. May be served with cocktail sauce.




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