Cooking Recipe Crawfish Wontons

Recipe Ingredients

BILLS20086

1/2 c Butter

2 c Spanish onions; dice fine

1 c Celery; dice fine

1/2 c Green onion tops; slice thin

3 lb Crawfish tails; peeled

2 ts Granulated garlic

1 ts Black pepper

3/4 ts Chili powder

1/4 ts Cayenne pepper

10 oz Can Rotel tomatoes w/chiles

1 1/2 c Heavy cream

1/8 c Chicken broth

1/3 c Blond roux; recipe follows

-below

8 oz Pk pasteurized process

-cheese spread

1 pk Wonton skins

3 Eggs; beaten

Oil for deep-frying

BLOND ROUX

3 tb Butter

3 tb Flour

Directions

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
Prejean's Restaurant, Lafayette, LA

Categories matching this recipe

Seafood ,Crawfish ,Cajun ,Wrv ,Appetizers