Hot Pot With Crab Wontons Food

HOT CRAB RANGOON DIP WITH WON TON CHIPS

Steps:

• For the dip:
• Preheat broiler.
• Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
• For the won ton chips:
• Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

CHESAPEAKE BAY BLUE CRAB HOT POT

Steps:

• In a heavy-gauged pot on medium to high heat add the grapeseed oil. When a light haze rises from the pan, add all of the crab. The blue crabs contain water so you must cook them until this liquid has evaporated. Then add the butter. Allow the milk solids to fall and when the butter stops foaming add the vegetables and cook until translucent. Add the coriander seed and brown lightly. Add the tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes. Deglaze with the white wine, scraping up any bits sticking to the pan. Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes. Add the bay leaf and thyme cook an additional 10 minutes. Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper. Divide evenly and garnish each with some of the crab, pickled ramps, sauteed shiitakes and creme fraiche.
• Combine the sugar, vinegar, and water and bring to a boil. Add the mustard, coriander, fennel seeds, peppercorns, and bay leaf. Blanch and shock ramps, strain, and pour the warm pickling liquid over the ramps. Let cool and store for 3 days before using.

P F CHANG'S CRAB WONTONS

Steps:

• Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray.
• In a medium bowl, combine crab meat, cream cheese, mayonnaise, Sriracha, bell pepper, 2 tsp chives, and pepper. Mix until well combined.
• Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly.
• Fill the center of each won ton cup with crab mixture. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with remaining chives.

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.