Spicy Crab And Ginger Salsa With Sesame Wontons Recipes

CRAB WONTONS WITH SHERRY SOY DIP

Steps:

• For the dipping sauce, combine all ingredients in a medium saucepan. Bring to a simmer over medium heat. Remove from heat and reserve. For the filling, add the Holland House Sherry Cooking Wine to a small saucepan. Bring to a simmer over medium heat. Reduce to 1 Tablespoon. Reserve. Preheat a grill over medium-high heat. Grill the scallions until nicely charred, about five minutes. Allow to cool and then slice and reserve. Heat the oil in a small saute pan over high heat. Add the bok choy and garlic and saute for 5 minutes until tender. Remove from heat and reserve. Combine the reduced sherry, scallions, bok choy, cream cheese, and crab meat. Mix well. Season to taste with salt and pepper. To assemble the wontons, lightly brush the wontons with a beaten egg around the edges. Place 1 teaspoon of crab mixture in the center of each wrapper. Fold the wrappers to form a triangle, pinching the seams firmly to seal. Pan-fry the wontons in ½-inch of oil or deep fry, if available. Fry the wontons in 350°F oil for 3 to 5 minutes until crispy and hot in center. Allow to cool and then serve with the dipping sauce on the side.

SPICY CRAB-AND-GINGER SALSA WITH SESAME WONTONS

Steps:

• Whisk together rice wine vinegar and next 5 ingredients. Stir in crabmeat and next 3 ingredients. Cover and chill until ready to serve. Southern Living, DECEMBER 2001 Pour peanut oil to a depth of 1/2 inch into a large skillet. Fry wontons, in batches, in hot oil over medium-high heat 30 seconds on each side or until golden. Drain on paper towels; sprinkle with sesame seeds. Serve wontons with salsa. NOTE: Chili-garlic sauce or paste may be found in the Asian section of the supermarket or in gourmet stores.

CREAMY CRAB WONTONS

Steps:

• In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

CUCUMBER, WASABI AND FRESH GINGER SALSA

Steps:

• *available at Asian markets.
• Mix all ingredients together in a bowl. Taste and adjust seasoning.
• Garnish with few slices of green onion and black sesame seeds if desired.
• Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!