Crawfish Wontons Recipe

Free Recipe Crawfish Wontons

Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Crawfish Wontons Recipe

1/2 c Butter
2 c Spanish onions; dice fine
1 c Celery; dice fine
1/2 c Green onion tops; slice thin
3 lb Crawfish tails; peeled
2 ts Granulated garlic
1 ts Black pepper
3/4 ts Chili powder
1/4 ts Cayenne pepper
10 oz Can Rotel tomatoes w/chiles
1-1/2 c Heavy cream
1/8 c Chicken broth
1/3 c Blond roux; recipe follows
-below
8 oz Pk pasteurized process
-cheese spread
1 pk Wonton skins
3 Eggs; beaten
Oil for deep-frying
BLOND ROUX
3 tb Butter
3 tb Flour

Crawfish Wontons Preparation

Melt butter and saute onion and celery for 8 to 10 minutes or until tender. Add green onion and crawfish and saute for 5 minutes. Add garlic, peppers, chili powder and cook for 1 minute. Add tomatoes, cream and chicken broth; bring just to a boil and stir in roux. Cook and stir until thickened. Reduce heat to low and add cheese; stir until melted. Cool in fridge for 1 hour. Lay 4 wonton skins on a clean, dry surface. Brush outer edges of each with beaten egg. Place 1 tb filling in center; put of 4 corners of each over filling and pinch edges together to seal. Place on waxed peper and repeat with remaining skins. Refrigerate until ready to fry. Heat enough oil for deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or until golden brown. Drain on paper towels and serve immediately. BLOND ROUX-Melt butter over medium heat. Add flour and cook and stir until roux is the color or honey. Source: Chef James Graham of Prejean’s Restaurant, Lafayette, LA From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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