Crab Stuffed Won Tons w/Peach Gastrique

[KYHeirloomer]

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.

[Cook Chatty Cathy]

Oh gosh here we go again something else I simply must try!!! Is there no end to this madness called.........Cooking!!!

Thanks so much for sharing these sound fabulous!

[MsMai]

I live by the Chesapeake Bay and have access to the MD Blue Crab. Cannot wait to make these

[KYHeirloomer]

I just knew there was something I liked about you Mai.

Reckon I know who I'm visiting next time I need to go crabbing.

For what it's worth, Friend Wife thinks picking crabs is fun. So, if you've got an extree bedroom......

[MsMai]

start running real good any day now! My door is always open.

[KYHeirloomer]

Mai, you might also like this hot crab dip recipe. It's the best I've ever eaten. And that's saying something, as I've probably had 20 or more versions of:

Hot Crab Dip

1 8-ounce package cream cheese, softened
1/2 cup sour cream
2 tbls mayonnaise
1 1/2 tbls lemon juice
2 tsp Worchestershire
1 tsp dry mustard
1/2 cup shredded Cheddar cheese
3/4 pound fresh crabmeat
3 dashes hot sauce
Old Bay to taste
Parmesan cheese, grated
Smoked paprika

Preheat oven to 325F. Lightly grease a 1 quart baking dish or six-eight individual ramikins.

In a medium bowl mix cream cheese, sour cream, mayonnaise, lemon juice, Worchestershire, dry mustard and the Cheddar cheese. Fold in the creabmeat, hot sauce, and at least a tablespoon of Old Bay.

Transfer the mixture to the prepared baking dish(s). Top with Parmesan, and sprinkle with a little smoked paprika. Bake about 20 minutes or until bubbly and lightly browned.

My favorite "scoop" for this dip is to cut pita into six wedges and toast in the oven until crisped.