• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Crawfish Wontons

  • Recipe Submitted by on

Category: Seafood, United States, Appetizers

 Ingredients List

  • ---------------------------------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


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