Spicy Crab And Ginger Salsa With Sesame Wontons Recipes

CRAB WONTONS WITH SHERRY SOY DIP

Crab Wontons with Sherry Soy Dip image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 cup Holland House Sherry Cooking Wine
6 Tablespoons sugar
¼ cup tamari soy sauce
2 Tablespoons mirin
¼ cup scallion, sliced
1 Tablespoon ginger, minced
½ teaspoon lemongrass, minced
½ teaspoon garlic, minced
½ bottle Holland House Sherry Cooking Wine
1 bunch scallions, root end removed
1 Tablespoon oil
1 cup bok choy, chopped
1 clove garlic, minced
1 cup crab meat, lump
20 wonton wrappers, each
Kosher salt, to taste
Black pepper, ground, to taste
2 eggs, beaten, each
Vegetable oil, as needed

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

SPICY CRAB-AND-GINGER SALSA WITH SESAME WONTONS image

Categories Condiment/Spread Shellfish Appetizer

Yield 8 people

Number Of Ingredients 13

Ingredients

3 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon lime juice
1 to 2 teaspoons Thai chili-garlic sauce or paste
1 teaspoon sesame oil
1/2 teaspoon salt
12 ounces lump crabmeat, drained and coarsely chopped
1 cucumber, peeled, seeded, and diced
2 green onions, sliced
2 tablespoons chopped pickled ginger
Peanut oil
24 wontons
2 tablespoons sesame seeds, toasted

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

Creamy Crab Wontons image

How about a fast festive appetizer just for two? These hot, crispy little bites boast a rich creamy filling with a hint of crab. "They simply melt in your mouth," promises Robin Boynton of Harbor Beach, Michigan. Suggestion: serve wontons with plum sauce or sweet-and-sour sauce for dipping.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 ounces cream cheese, softened
2 tablespoons canned crabmeat, drained, flaked and cartilage removed
2 teaspoons chopped green onion
6 wonton wrappers
Oil for frying

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.

Nutrition Facts :

CUCUMBER, WASABI AND FRESH GINGER SALSA

Cucumber, Wasabi and Fresh Ginger Salsa image

From www.kettlechips.co. Tone down the spiciness if you wish by reducing the amount of ginger and wasabi. This is spicy-I've warned you. For a chunkier consistency, omit the yogurt.

Provided by COOKGIRl

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 11

Ingredients

1/2 cucumber, peeled, de-seeded and diced small
1 tablespoon fresh ginger, finely grated
1/2 lemon, juice of
1 tablespoon extra virgin olive oil
1/2 tablespoon soy sauce
1/2 teaspoon wasabi paste (*more or less to taste)
2 teaspoons honey, slightly softened a few seconds in microwave
2 green onions, green and white parts, finely sliced
1/2 cup Greek yogurt (optional) or 1/2 cup nonfat plain yogurt (optional)
green onion, slices
black sesame seed

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!

Nutrition Facts : Calories 209.7, Fat 13.8, SaturatedFat 1.9, Sodium 512.4, Carbohydrate 22.7, Fiber 1.9, Sugar 15.4, Protein 2.7

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