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CRAB AND SHRIMP WONTONS WITH CREAMY WINE SAUCE

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Rate this recipe 5/5 (4 Votes)

Ingredients

  • FILLING:
  • 1 lb. Pre-Cooked Alaskan King Crab Legs
  • 2 Doz. Med. To Large Shrimp Peeled and Deveined
  • 1 Cup Diced Onion
  • 1 Cup Diced Celery Including Leaves
  • 2 Cup Butter
  • 3 Tbls. Extra Virgin Olive Oil
  • 1 Tbls. Seafood Seasoning (Old Bay)
  • 1/4 Tsp. Salt
  • 1/8 Tsp. Pepper
  • 1/8 Tsp. Crushed Red Pepper Flakes
  • 1 Package Of 50 Fresh Wonton Wrappers
  • SAUCE:
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 1 2 Tabls. Chopped Garlic
  • 2 Cups Light Cream
  • 1 Cup Dry White Wine
  • 1 Tsp. Chicken Bouillon Powder
  • 1 Tsp. Paprika
  • Fresh Grated Nutmeg
  • Salt and Pepper

Details

Preparation time 90mins
Cooking time 100mins

Preparation

Step 1

Place shrimp in a bowl and add the olive oil and crushed red peppers and allow to briefly marinate. In the meantime, remove the crabmeat from the shells, cut any large pieces into 2" chunks and place in a large bowl.

Heat a rippled skillet pan to medium high and saute the shrimp 2-3 minutes on each side. Do not overcook! Remove and allow to cool on a cutting board. Once cool, cut the shrimp to about 2" pieces and add to the crabmeat.

In a separate large skillet, saute the celery and onions in butter. Add a dash of salt and pepper to the mixture. Once the onions and celery are translucent, allow to cool and then add to the bowl with the crab and shrimp. Stir all ingredients just to combine, being careful not to break up the pieces of crab.


On a large workspace, gather your filling, your wonton wrappers and a small bowl with warm water. Spread approx. 8 wontons at a time, keeping the rest under a wet paper towel so they do not dry out. Fill each wonton with about a tablespoon of the seafood mixture or just enough filling to enable the wonton to close. Paint the wonton edges with the warm water and close each wonton to resemble a triangle. Lay each completed wonton on wax paper making sure they do not touch. After each set add a sheet of wax paper and continue to fill the wontons until all of them are completed.

At this point, they may be frozen for future use but why should we stop here?


In a deep saute pan, fill it halfway with water and bring to a rolling boil. Add the wontons, a few at a time, and boil for 3 minutes keeping the water gentle enough so the wontons do not break and lose all of that delicious filling. Remove and drain in a small colander.

Now let's make some sauce!

Saute the garlic in 1/4 cup of butter. Add the flour, salt and pepper, the fresh grated nutmeg, the paprika and the bouillon and continue to stir over low heat for 1 minute. Slowly add the light cream and stir until mixture comes to a creamy boil. Add in the white wine and remove from heat.

Arrange wontons in a large serving bowl and generously spoon the hot cream sauce over them. Add sliced scallions or fresh parsley as a garnish and serve!

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