Name: Crab Wontons W/ Orange-Chipotle Sauce
Ingredients: 3 c Dungeness crab meat; 3 c Fresh corn; 2 c Red bell pepper, minced; 1/2 c Raisins, plumped*; 1 tb Olive oil; 1/4 c Cilantro, minced; 2 ts Cumin seed, toasted & ground; 1 tb Fresh ginger, finely minced; 2 tb Fresh oregano, finely minced; 1 Lime zest finely minced; 2 tb Soy sauce; 1 ts Salt, or to taste; 1/2 ts Pepper, freshly ground; 80 wonton wrappers; Water and small pastry brush; Cornstarch or rice flour; Oil for deep frying; 8 oz Fresh orange juice; 1/2 c Roasted red pepper puree; 1 ts Minced orange zest; 1/2 ts Minced lime zest; 1 tb Fresh lime juice; 1/2 ts Sherry vinegar; 1/2 ts Honey; 3/4 ts Minced fresh oregano; 1/2 ts Toasted, crushed cumin seed; 1/2 ts Ancho chile powder; 2 ts Minced Chipotle in Adobo (or to taste); Salt to taste; 1/4 c Olive oil

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	California	New, Text, Import	1	Servings

INGREDIENTS

3	c	Dungeness crab meat
3	c	Fresh corn
2	c	Red bell pepper, minced
1/2	c	Raisins, plumped*
1	tb	Olive oil
1/4	c	Cilantro, minced
2	ts	Cumin seed, toasted & ground
1	tb	Fresh ginger, finely minced
2	tb	Fresh oregano, finely minced
1		Lime zest finely minced
2	tb	Soy sauce
1	ts	Salt, or to taste
1/2	ts	Pepper, freshly ground
		80 wonton wrappers
		Water and small pastry brush
		Cornstarch or rice flour
		Oil for deep frying
8	oz	Fresh orange juice
1/2	c	Roasted red pepper puree
1	ts	Minced orange zest
1/2	ts	Minced lime zest
1	tb	Fresh lime juice
1/2	ts	Sherry vinegar
1/2	ts	Honey
3/4	ts	Minced fresh oregano
1/2	ts	Toasted, crushed cumin seed
1/2	ts	Ancho chile powder
2	ts	Minced Chipotle in Adobo (or to taste)
		Salt to taste
1/4	c	Olive oil

INSTRUCTIONS

ORANGE-CHIPOTLE SAUCE
*Plumped in 1/2 cup dry white wine.
Combine all ingredients for filling. Place 1 ounce of filling on a wonton
wrapper, brush the outside edge with water and place a second wrapper on
top pressing the edges together to seal completely. Place on a sheet of
waxed paper dusted with cornstarch and proceed to fill the rest. Preheat
oil to 360 degrees and deep fry the wontons for 3 to 4 minutes or until
golden brown and puffed. Serve immediately on warm plates with
Orange-Chipotle Sauce and cilantro sprigs.
Orange-Chipotle Sauce: In a saucepan over moderate heat reduce fresh juice
by half and cool. Place remaining ingredients except the oil in a blender.
Blend well and with motor running, slowly add the oil to form a smooth
sauce.
Yield: 40 wontons, serving 8 - 10 and approximately 3/4 cup sauce
Store covered and refrigerated for up to a week.
Recommended Wine: The sauce is pretty spicy so a Gewurztraminer or Riesling
with some residual sugar and good acid is the choice here.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Air date: 01/26/97
Suggested Wine: Gewurztraminer or Riesling
NOTES : China meets California meets Mexico in this fun dish. The wontons
and sauce can be made ahead and frozen if desired. To freeze the wontons,
place uncovered in a single layer on a parchment or waxed paper lined
baking sheet and freeze until hard. Wontons can then be carefully placed in
sealed freezer bags. Defrost in refrigerator before using.
Recipe by: JOHN ASH SHOW #JA9765
Posted to MC-Recipe Digest V1 #416 by Bill Spalding <billspa@icanect.net>
on Jan 29, 1997.

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