* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a boil. Whisk in the whole milk, cream and crab boil. Bring the liquid up to a boil, reduce the heat, and simmer for 5 to 7 minutes. Whisk in the roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in 1/2 pound crab meat, 1/4 cup green onions, and Worcestershire and simmer for 6 to 8 minutes. For the dumplings, in a mixing bowl, combine the remaining crabmeat and green onions together. Season with salt and pepper. Place a tablespoon of the filling in the center of each wonton. Bring up the corners to the center and twist. Fry each wonton for 2 minutes or until the wontons are golden, stirring constantly for over all browning. Remove from the fryer and drain on a paper-lined plate. Season with Emerils Essence. Ladle the soup in a shallow bowl. Arrange the wontons in the center of the soup. Garnish with chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2380 broadcast 05-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 05-09-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 132 (42%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 101.6mg||31 %|
|Sodium 311.1mg||11 %|
|Potassium 344.2mg||9 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 36g|
|Protein 9.3g||13 %|
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Calories per serving: 318
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