Crawfish Wontons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Eggs | Cajun | Appetizers, Cajun, Crawfish, Seafood, Wrv | 8 | Servings |
INGREDIENTS
| 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 | t | Granulated garlic |
| 1 | t | Black pepper |
| 3/4 | t | Chili powder |
| 1/4 | t | 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 | Wonton skins | |
| 3 | Eggs, beaten | |
| Oil for deep-frying | ||
| BLOND ROUX | ||
| 3 | T | Butter |
| 3 | T | Flour |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 229
Total Fat: 26g
Cholesterol: 142.4mg
Sodium: 65mg
Potassium: 102.3mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 3.5g