Thursday, September 1, 2011

For the Love of Wonton Wrappers

I just love cooking with wonton wrappers. They offer a "crunch" in every bite and make appetizers look so wonderful. I've made crab appetizers in wonton wrappers and  am in the process of creating more appetizers using wonton wrappers. You can add savory or sweet fillings in the wonton wrappers and pair them with so many different wines depending on the filling. Also, working with wonton wrappers creates a group activity for your family and guest. They can stuff and seal the wrapper's and you can fry them. Also, check out this older post with a Mexican inspired appetizer with a lovely Ceja Vineyards red wine.

Lorrie’s Crab Appetizers
  • 1 lb. of lump crab meat
  • 1 stick of unsalted butter
  • 4 tablespoons of mixed seasoning ( I use fresh Italian parsley, yellow onion, celery, 2 cloves of garlic and ¼ of a red bell pepper finely chopped
  • ¼ teaspoon of Tony Chachere's Creole Seasoning
  • 2 or more pinches of Cayenne pepper
  • 1/3 cup of Italian bread crumbs
  • 3 tablespoons of cream of mushroom soup
  • 1 16 oz. package of wonton wrappers
  • Enough canola oil to deep fry (about 2 inches or so of oil)
Melt butter on low heat in a skillet. Then add the chopped seasoning, then creole seasoning, and the cayenne pepper. Let mixture cook for about 5 minutes or so, on low flame until tender. Stir mixture. Then add crab meat and cream of mushroom soup. Stir mixture. If you feel that you need more cream of mushroom soup, add another tablespoon. Then add the Italian bread crumbs. Stir mixture. Remove mixture from heat. Take a wonton wrapper and a melon baller or small spoon and put a small amount of the crab mixture in the middle of the wonton wrapper. Moisten three edges of the wrapper with water and seal tightly. This very important to seal tightly! These instructions should be on the back of the wonton wrapper package. Heat oil in frying pan or deep fryer. Test by flicking a little water in the pan. If it pops, it is hot enough to begin frying. Cook wontons until lightly browned on both sides. Place on a platter with paper towels to absorb any excess oil. This is a good group activity, the friends can wrap and the cook can fry!
Check out an older post to get a suggested sparkling wine for this pairing

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