Crabpetizers - Crab Appetizers, of Course!

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READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • THE FILLING: Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes.
  • Add vermouth and bring to boil.
  • Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes.
  • Melt remaining 1/2 cup butter in heavy medium skillet over medium heat.
  • Add crab and stir until heated through.
  • Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set aside.
  • Preheat oven to 350°F.
  • Rewarm filling over low heat, stirring occasionally.
  • THE SAUCE: Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid.
  • Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
  • Melt butter in heavy large skillet over medium heat.
  • Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
  • Add wine and boil until reduced by half.
  • Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire.
  • Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.).
  • FILLING & COOKING THE WONTONS: Place 1 - 2 teaspoons filling in each wrapper and seal according to package directions, being careful to remove as much excess air as possible. Place single layer of wontons in hot oil (about 1/4" in bottom of wok) and fry 2 - 3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with chipotle cream sauce.
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