Yoghurt Crab Shrimp Puffs Recipe

Mountain High Yoghurt's Green Initiative


	Home \| FAQ \| Contact Us \| Food Service \| About Mountain High \| For Brokers

Featured Recipe

Smoothies

Cooking With
Yoghurt

Crab Shrimp Puffs

These are really easy to make and fun to eat.

Crab and shrimp puffs:

1 cup Mountain High Yoghurt Cheese*
½ cup lump crab meat
½ cup chopped shrimp, cooked
and deveined
2 green onions, finely chopped
½ teaspoon sugar
¼ teaspoon salt
32 wonton wrappers
Vegetable oil

Orange dipping sauce

¼ cup fresh orange juice
½ teaspoon grated ginger
2 teaspoons canola oil
2 tablespoons honey

In a medium glass or ceramic bowl, combine yoghurt cheese, crab, shrimp, green onions, sugar, and salt. Mix well.

In center of each wonton wrapper, place a teaspoon of crab mixture. Using your finger, paint water around the edge of wrapper. Fold wrapper in half to make a triangle. Press firmly to seal edges. Repeat on each of remaining wonton skins.

Heat an electric skillet filled with about an inch of vegetable oil. Fry puffs at 350ºF until golden on both sides, turning once first side is golden. Drain on paper towels. Place on serving plate and keep warm.

To make the dipping sauce: Combine all ingredients in a small bowl. Mix well.

Serve the warm puffs with the dipping sauce.

Makes 32 puffs (about 11 servings).

*To make Yoghurt Cheese, place Plain Original Style Mountain High Yoghurt in a cheesecloth-lined strainer. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.

Meanwhile, make the chili sauce: Stir all ingredients together in a small glass or ceramic bowl. Serve hot crab cakes immediately with the chili sauce on the side.

Makes 12 cakes with sauce.

Click here to view the Next Recipe!