| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Eggs |
|
Essnce13 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Blond roux |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Minced onions |
| 2 |
c |
Assorted wild mushrooms; sliced |
|
|
(Chantrelles; Oysters, Shitaki, etc.) |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Minced celery |
| 1 |
c |
Shrimp stock or fish stock |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 3 |
c |
Milk |
| 1 |
c |
Heavy cream |
| 1 |
ts |
Crab boil |
| 1 |
lb |
Crab meat; divided |
| 1/2 |
c |
Chopped green onions; divided |
| 2 |
tb |
Chopped mild herbs |
| 1/2 |
ts |
Worcestershire sauce |
| 12 |
|
Wonton wrappers |
| 1 |
|
Egg; slightly beaten |
|
|
Emeril's Essence; see * Note |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot,
saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic,
and celery and saute for 30 seconds. Season with salt and pepper. Stir in
the stock and bring up to a boil. Whisk in the whole milk, cream and crab
boil. Bring the liquid up to a boil, reduce the heat, and simmer for 5 to 7
minutes. Whisk in the roux 1 tablespoon at a time until thoroughly
incorporated into the soup. Reduce the heat to low and continue to cook,
whisking until the mixture thickens. Stir in 1/2 pound crab meat, 1/4 cup
green onions, and Worcestershire and simmer for 6 to 8 minutes. For the
dumplings, in a mixing bowl, combine the remaining crabmeat and green
onions together. Season with salt and pepper. Place a tablespoon of the
filling in the center of each wonton. Bring up the corners to the center
and twist. Fry each wonton for 2 minutes or until the wontons are golden,
stirring constantly for over all browning. Remove from the fryer and drain
on a paper-lined plate. Season with Emeril's Essence. Ladle the soup in a
shallow bowl. Arrange the wontons in the center of the soup. Garnish with
chives. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2380 broadcast 05-09-1997) 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
05-09-1997
Recipe by: Emeril Lagasse
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