Polynesian Crab Puffs by Lynette Rohrer Shirk

These are often called crab Rangoon on restaurant menus. I consider them the crown jewel of any pupu platter.

SERVES 4

1 cup crabmeat

8 ounces cream cheese, softened

1 tablespoon rice wine

2 tablespoons chopped fresh chives

16 wonton wrappers

3 cups vegetable oil

Combine the crabmeat, cream cheese, rice wine, and chives in a bowl with a wooden spoon.
Lay a wonton wrapper on a work surface and place 1 teaspoon of the crab mixture in the middle. Brush two consecutive sides with water and fold the wrapper over. Press together, squeezing the air out while pinching the sides together, forming a triangle.
Bring the two side corners together and pinch them together with a dab of water and set it upright. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep fryer or heavy pot to 365°F.
Fry the crab puffs for 1 minute in batches. Drain on paper towels and serve warm.