Serves 15
Ingredients
1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped *I didn't add these
1 (14 ounce) package wonton wrappers
2 egg whites
Directions
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
***Make sure you note it serves 15! These were good!
Showing posts with label Crab. Show all posts
Showing posts with label Crab. Show all posts
Thursday, August 23, 2012
Wednesday, August 31, 2011
Crab Bisque (Williams-Sanoma)
Ingredients:
1 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream
Kosher salt and freshly ground white pepper, to taste
3⁄4 to 1 lb. fresh or thawed frozen lump crabmeat, picked over for shell fragments (3 to 4 cups)
1⁄2 cup dry sherry, dry Marsala or Madeira
Minced fresh tarragon or flat-leaf parsley for garnish
Directions:
In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer. Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.
Serves 8.
**made this last night and it turned out really well. It didn't taste like Ivar's but still good. Need to have some crusty bread to serve with it!
1 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream
Kosher salt and freshly ground white pepper, to taste
3⁄4 to 1 lb. fresh or thawed frozen lump crabmeat, picked over for shell fragments (3 to 4 cups)
1⁄2 cup dry sherry, dry Marsala or Madeira
Minced fresh tarragon or flat-leaf parsley for garnish
Directions:
In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer. Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.
Serves 8.
**made this last night and it turned out really well. It didn't taste like Ivar's but still good. Need to have some crusty bread to serve with it!
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