Crab Puffs

• 1 (8 ounce) package cream cheese, softened
• 2 green onions, minced
• 1 tablespoon finely chopped of fresh mint
• 2 teaspoons minced ginger
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 18 teaspoon white pepper
• 12 lb cooked lump crabmeat or 12 lb imitation crabmeat
• 40 wonton wrappers
• vegetable oil, for deep frying
• sweet and sour sauce

1. Make the filling: in a bowl, combine the cream cheese, green onions, mint, ginger, oyster sauce, sesame oil, and pepper; mix well.
2. Stir in the crabmeat.
3. To make each puff, place a rounded teaspoon of filling in the center of a wonton wrapper.
4. Brush the edges of the wrapper with water, fold the wrapper over the filling to form a triangle, and press the edges to seal.
5. Pour oil to a depth of 2 inches into a 2-quart saucepan; heat to 350 on a deep-frying thermometer.
6. Working in batches, add the puffs; deep-fry, turning occasionally, until golden brown, about 1 minute.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve warm with sweet and sour sauce for dipping.

cream cheese, green onions, mint, ginger, oyster sauce, sesame oil, white pepper, lump crabmeat, wonton wrappers, vegetable oil, sweet

Taken from www.food.com/recipe/crab-puffs-242564 (may not work)