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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: 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 Emeril's 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.
| Ingredients:
3 Tablespoon(s) Blond roux
1 Tablespoon(s) Olive oil
1/2 Cup(s) Minced onions
2 Cup(s) Assorted wild mushrooms
2 Tablespoon(s) Minced shallots
1 Tablespoon(s) Minced garlic
2 Tablespoon(s) Minced celery
1 Cup(s) Shrimp stock
3 Cup(s) Milk
1 Cup(s) Heavy cream
1 Teaspoon(s) Crab boil
1 Pound(s) Crab meat, divided
1/2 Cup(s) Chopped green onions
2 Tablespoon(s) Chopped mild herbs
1/2 Teaspoon(s) Worcestershire sauce
12 Wonton wrappers
1 Egg, slightly beaten
1 Tablespoon(s) Chopped chives |
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