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Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Asian	Emlive02	4	servings

INGREDIENTS

1/2	lb	Crab meat; picked over
		For cartilage
2	tb	Minced red onions
2	ts	Chopped garlic
1	tb	Chopped fresh cilantro
1/2	c	Cream cheese; softened
		Salt; to taste
		Freshly-ground black pepper; to taste
16		Wonton wrappers
1/4	c	Water
		Oil; for frying
		Juice of 2 limes
2	tb	Soy sauce
1/4	c	Rice wine vinegar
1/2	c	Sesame oil
1	c	Mung bean sprouts
1	c	Julienned spinach
1	c	Julienned radicchio
1	c	Julienned Napa cabbage
1		Carrot; julienned
1/2	c	Julienned red onions
		Chopped parsley; for garnish

INSTRUCTIONS

Preheat the fryer. In a mixing bowl, combine the crabmeat, minced red
onions, 1 teaspoon of garlic, cilantro and cream cheese. Mix
thoroughly. Season with salt and pepper. Place a tablespoon of the
filling in the center of each wonton. Lightly brush the edges of the
wonton with water. Fold one corner of the wonton to the other,
forming a triangle. Sealing the wontons completely. Bring the two
corners of the triangle together and press the ends together to seal
completely. Fold down the tip of the triangle down to form the shape
of a wonton. Set the wontons aside. In a mixing bowl, whisk the lime
juice, soy sauce, rice wine vinegar and sesame oil together. In a
large mixing bowl, combine the remaining ingredients together. Toss
the greens with the vinaigrette. Season with salt and pepper. Cover
the bowl and place in the refrigerator for about 1 hour. Fry the
wontons in the hot oil until golden, about 2 to 3 minutes. Remove
from the oil and drain on a paper-lined plate. Season with salt and
pepper. To assemble, mound the greens in the center of each plate.
Arrange four wontons around each mound of greens. Garnish with
parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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