Crab-Stuffed Wontons in Manzanita Blonde Creamy Tomato Sauce

By [e-mail]

Ingredients

• Sauce:
• 2 tablespoons olive oil
• 5 cloves garlic, chopped
• 1/2 onion, chopped
• 1 (15-ounce) can diced stewed tomatoes
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 tablespoon granulated sugar
• 1/8 teaspoon paprika
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup carrots, minced
• 1 1/2 cups half-and-half
• 3/4 cup Manzanita Blonde Ale
• Filling:
• 16 ounces crabmeat (or imitation crabmeat)
• 1/2 cup Manzanita Blonde Ale
• 1 cup Italian cheese (I like Asiago, Romano, or Parmesan)
• 1/2 cup potato flakes
• Dash of salt and pepper
• 1 squeeze lemon
• 1 package wonton wrappers
• 1 egg white
• 1/4 to 1/2 cup olive oil, for frying
• Garnish:
• 1/2 lemon
• Chopped chives

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from craftbeer.com

Preparation

Step 1

Sauce:
In a medium saucepan over medium heat, heat the olive oil and sauté the garlic and onion until golden brown.

Stir in the canned tomatoes, parsley, basil, oregano, salt, crushed red pepper, sugar, paprika, pepper, and carrots.

Stir and simmer for 15 minutes. Add the beer and half-and-half.

Remove from heat and purée with an immersion blender (or in a blender) to desired thickness.

Return sauce to heat and simmer for 5 minutes.

Wontons:
In large mixing bowl, combine crabmeat, beer, cheese, potato, salt, pepper, and lemon. Mix thoroughly.

Place a tablespoon of the mixture in the center of each wonton square.

Wet the edges of each wonton square with egg white, fold diagonally, and pinch the edges (pressing down with a fork works well).

Heat the olive oil in a skillet and fry the wontons until golden brown on both sides.

Serve:
Arrange wontons on a plate and squeeze a bit of lemon on them.

Top wontons with sauce, or serve sauce on the side as a dipping sauce.

Garnish with chives.