Spicy Crab And Ginger Salsa With Sesame Wontons Food

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE

Steps:

• Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water).
• To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
• In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper.
• Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
• In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
• Serve pot stickers with dipping sauce.

FRIED CRAB WONTONS

Steps:

• Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.
• Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
• Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.
• Stir together the dipping sauce and serve with the wontons.

CRAB SOUP WITH SWEET SPICES AND GINGER JUICE

Steps:

• Set aside 1/4 cup of the crabmeat for a garnish. Wash the chile and remove the stem. Cut the chile in half crosswise and mince the top half only. Reserve the bottom for another use. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the garlic, onion, and minced chile. Saute for about 3 minutes or just until vegetables begin to brown slightly. Stir in the garam masala. When well combined, add the ginger juice. Stir well again. Add the larger portion of the crabmeat and bring to a simmer again. Simmer for 5 minutes, stirring gently from time to time. Stir in the saffron and simmer for an additional minute. Add the cream and bring to a simmer again. Lower the heat and allow the soup to just barely simmer for about 15 minutes, or until it is slightly reduced. Taste and adjust seasoning with salt. If necessary. Pour an equal portion into 6 shallow soup bowls. Garnish the center of each serving with some of the reserved crabmeat and serve immediately.

SHELL LICKIN' SPICY GARLIC CRABS

Steps:

• 1. Defrost crab legs
• 2. Chop parsley and with a microplane grate garlic
• 3. With a microplane, zest the lemon
• 4. In a large heated slillet add olive oil, butter, garlic, red pepper flakes, lemon juice and zest. Saute for 2 minutes
• 5. Add crabs, parsley and swamp fire seasoning to crabs, cook and baste for 4-5 mintes.
• 6. Preheat oven to 375 degrees. Place crabs in oven and bake 12-15 minutes. Baste a couple times
• 7. Remove from oven put crabs on a platter, garnish and serve

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.