Crabmeat Packet in a Coconut Cream Sauce

Name: Crabmeat Packet in a Coconut Cream Sauce
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 24-36 packets
Ingredients: 2 cups flour; 2 tablespoons butter, chilled; 1 teaspoon salt; 1/2 cup hot fresh carrot juice (4 carrots juiced then heated); 1 cup lump crabmeat; 1 tablespoon butter; 1 tablespoon olive oil; 1/4 cup onion, finely minced; 1/4 cup celery, finely minced; 1/4 cup carrot, finely minced; 1 garlic clove, minced; 1 tablespoon soy sauce; 1 tablespoon cilantro or 1 tablespoon parsley; 3 tablespoons ricotta cheese; 1 pinch cayenne; peanut oil; 1/4 cup onion, chopped finely; 2 tablespoons lemongrass, chopped finely; 1 tablespoon grated ginger; 2 ounces yellow curry paste (Thai Kitchen Brand); 1 (16 ounce) can coconut milk; 1 tablespoon brown sugar; soy sauce; 4 -5 leaves Thai basil; 1 cup crushed pineapple; 1/2 teaspoon ground cayenne pepper (add to taste); 2 tablespoons ground peanuts, garnish; chiffonade fresh basil (to garnish)

Submitted by Rita1652

"I took my traditional Polish background, put a twist on perogies then filled them with couple of my favorite ethnic (Indian,Thai,and yes even Italian) foods. This very tender dough is made of fresh carrot juice. These packets can be frozen for 2-3 months. Freeze individually on cookie sheet then place into freezer bags. All your taste buds will will come alive! Make smaller for appetizers then Instead of boiling you can deep fry them, for a crispy treat."

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Ready In:: 1hr
Ingredients:: 28
Yields:: 24-36 packets

ingredients

Dough alternately use wonton wrappers
2 cups flour
2 tablespoons butter, chilled
1 teaspoon salt
¹⁄₂ cup hot fresh carrot juice (4 carrots juiced then heated)
Filling
1 cup lump crabmeat
1 tablespoon butter
1 tablespoon olive oil
¹⁄₄ cup onion, finely minced
¹⁄₄ cup celery, finely minced
¹⁄₄ cup carrot, finely minced
1 garlic clove, minced
1 tablespoon soy sauce
1 tablespoon cilantro or 1 tablespoon parsley
3 tablespoons ricotta cheese
1 pinch cayenne
Sauce
peanut oil
¹⁄₄ cup onion, chopped finely
2 tablespoons lemongrass, chopped finely
1 tablespoon grated ginger
2 ounces yellow curry paste (Thai Kitchen Brand)
1 (16 ounce) can coconut milk
1 tablespoon brown sugar
soy sauce
4 -5 leaves Thai basil
1 cup crushed pineapple
¹⁄₂ teaspoon ground cayenne pepper (add to taste)
2 tablespoons ground peanuts, garnish
chiffonade fresh basil (to garnish)

directions

Bring a large pot of salted water to boil.
Dough- In a food processor place flour, salt and butter.
Pulse till texture of cornmeal then add carrot juice while machine is running and process till it comes into a smooth ball.
Keep ball covered till filling is ready.
Filling--Heat butter and oil; saute onion, celery, carrots, and garlic till translucent.
Remove to bowl.
Add soy, cilantro, ricotta cheese, and cayenne; mix through.
Gently toss in crabmeat.
Set aside.
Roll out dough very thin, 1/8 inch on a floured surface.
Cut into 3-4 inch rounds with a glass or cookie cutter.
Place a heaping teaspoon on each round.
Fold over making sure to get all air out and seal.
Press edges of dough together.
If need be wet edge then seal.
(I didn`t need to)!
Sauce-Heat large pan.
Add peanut oil to cover bottom, add onion, lemon grass, ginger, and curry paste.
Stir for 2 minutes until oil is aromatic.
Add coconut milk, soy sauce, basil and brown sugar and bring to a boil.
Reduce to half.
Add pineapple, simmer 3-4 minutes.
Season with cayenne if you like more heat!
While sauce is reducing cook the crab packets in boiling water for 3-5 minutes.
They are done when they raise to the surface.
Plate by spooning sauce onto plate then lay packets on sauce.
Then garnish with peanuts and basil.