K
KYHeirloomer
Guest
On our annual fishing trip to the Outer Banks last week we did incredibly well on crabs. Heck, with six traps between us it should be no surprise. Most of the keepers were just at the legal 5” size, but there were enough 6” and better ones to make anyone happy.
Plenty of crab meat for traditional dishes and to do some experimenting. Along the way I came up with this recipe---a more or less take on Crab Rangoon---and thought I’d share it.
Crab Won Tons With Peach Gastrique
1 lb crab meat
¼ cup mayonnaise
2 tbls broad leaf parsley, minced
½ cup bread crumbs
2 eggs, beaten
5-6 glugs hot sauce
1 tbls prepared horseradish
Old Bay seasoning to taste
4 ounces cream cheese at room temperature
Oil for frying
Half package (more or less) won ton wrappers
Peach gastrique
Combine the mayo, parsley, eggs, hot sauce, horseradish, Old Bay and cream cheese until well blended. Add the crab meat and bread crumbs and fold in gently until mixed well.
Put a heaping teaspoonful of the mixture in the center of a won ton wrapper. Brush two edges of the won ton with water, and fold in half, point to point, to make a triangle. If wanted, fold-in the points.
Fry the won tons in hot oil until browned and crisp. Drizzle each serving with some of the peach gastrique.
Peach Gastrique
1 cup peach cider
Scant ½ cup red wine vinegar
1-2 tbls sugar
Combine ingredients in a small saucepan. Bring to boil, lower heat, and reduce at a fast simmer until syrupy.
Normally I’d use a cookie cutter to make the won ton wrappers into rounds instead of squares, but I hadn’t brought one on the trip. But they worked out well as triangles, even though the points tend to crisp up faster than the middle.
Plenty of crab meat for traditional dishes and to do some experimenting. Along the way I came up with this recipe---a more or less take on Crab Rangoon---and thought I’d share it.
Crab Won Tons With Peach Gastrique
1 lb crab meat
¼ cup mayonnaise
2 tbls broad leaf parsley, minced
½ cup bread crumbs
2 eggs, beaten
5-6 glugs hot sauce
1 tbls prepared horseradish
Old Bay seasoning to taste
4 ounces cream cheese at room temperature
Oil for frying
Half package (more or less) won ton wrappers
Peach gastrique
Combine the mayo, parsley, eggs, hot sauce, horseradish, Old Bay and cream cheese until well blended. Add the crab meat and bread crumbs and fold in gently until mixed well.
Put a heaping teaspoonful of the mixture in the center of a won ton wrapper. Brush two edges of the won ton with water, and fold in half, point to point, to make a triangle. If wanted, fold-in the points.
Fry the won tons in hot oil until browned and crisp. Drizzle each serving with some of the peach gastrique.
Peach Gastrique
1 cup peach cider
Scant ½ cup red wine vinegar
1-2 tbls sugar
Combine ingredients in a small saucepan. Bring to boil, lower heat, and reduce at a fast simmer until syrupy.
Normally I’d use a cookie cutter to make the won ton wrappers into rounds instead of squares, but I hadn’t brought one on the trip. But they worked out well as triangles, even though the points tend to crisp up faster than the middle.
