Crawfish Wontons

Crawfish Wontons Ingredients

BILLS20086	1 1/2 c Heavy cream
1/2 c Butter	1/8 c Chicken broth
2 c Spanish onions; dice fine	1/3 c Blond roux; recipe follows
1 c Celery; dice fine	8 oz Pk pasteurized process
1/2 c Green onion tops; slice thin	1 pk Wonton skins
3 lb Crawfish tails; peeled	3 Eggs; beaten
2 ts Granulated garlic	Oil for deep-frying
1 ts Black pepper	BLOND ROUX
3/4 ts Chili powder	3 tb Butter
1/4 ts Cayenne pepper	3 tb Flour
10 oz Can Rotel tomatoes w/chiles

Instructions for Crawfish Wontons

Melt butter and saute onion and celery for 8 to 10 minutes or until tender. Add green onion and crawfish and saute for 5 minutes. Add garlic, peppers, chili powder and cook for 1 minute. Add tomatoes, cream and chicken broth; bring just to a boil and stir in roux. Cook and stir until thickened. Reduce heat to low and add cheese; stir until melted. Cool in fridge for 1 hour. Lay 4 wonton skins on a clean, dry surface. Brush outer edges of each with beaten egg. Place 1 tb filling in center; put of 4 corners of each over filling and pinch edges together to seal. Place on waxed peper and repeat with remaining skins. Refrigerate until ready to fry. Heat enough oil for deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or until golden brown. Drain on paper towels and serve immediately. BLOND ROUX-Melt butter over medium heat. Add flour and cook and stir until roux is the color or honey. Source: Chef James Graham of Prejeans Restaurant, Lafayette, LA From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Cajun

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