An Olympic Appetizer

Photo Courtesy of concierge.com

I love watching the Olympics, and I'm pretty sure it counts as exercise. Therefore, sustenance while viewing is imperative.

If you are having any Olympics parties, or you like to eat (or both), here is a dandy of an appetizer I like to call Crab and Blue Cheese Bundles!


True to what I wrote in The Entertaining Encyclopedia, “If you think you're making enough of these, double it - they go faster than hotcakes.”

Crabmeat comes in four basic varieties: lump or jumbo lump, the solid white meat from the back legs; backfin, from the body and legs, with good color; special, which is shredded; and claw meat, small reddish-brown pieces of meat from the claws. Choose lump or backfin meat for this recipe.

SERVES 6

or can be multiplied up to 4 times

Candy/deep-fry thermometer

• 12 oz cooked lump crabmeat 375 g
• 1⁄4 cup crumbled blue cheese 50 mL
• 2 tbsp finely chopped chives 25 mL
• 2 tbsp mayonnaise 25 mL
• 2 tbsp cream cheese, softened 25 mL
• Salt and freshly ground black pepper
• 18 wonton wrappers
• Vegetable or canola oil

1. In a bowl, combine crab, blue cheese, chives, mayonnaise and cream cheese. Season to taste with salt and pepper.
2. Place a generous teaspoon (5 mL) of crab mixture in the center of each wrapper, then lightly moisten the inside edges with water. Gather edges together to make little sacks and pinch to seal.
3. In a deep, heavy saucepan, heat 3 inches (7.5 cm) of oil over medium heat until it registers 350°F (180°C) on thermometer. Working in batches, fry crab bundles until golden, about 4 minutes. Using tongs or a slotted spoon, remove bundles to a plate lined with paper towels to drain before serving.

Make Ahead Tip:

Make these little bundles a day ahead and refrigerate in an airtight container. Reheat in a 325°F