Saturday, January 22, 2011

Crawfish in Wonton Wrapper Cups- Are You Ready For A Little Football Food?

I apologize this picture isn't quite as good as the recipe but you get the idea. I made this a 2nd time as a leftover and stretched the filling. You should fill the cups 3/4 of the way.  The 2nd go around, I cut the corners off the wontons.  They originally were folded under but they opened up and were sharp and too crunchy. 

I made up this cool hors d'oeurve after seeing something like this made using wonton wrappers as a shell.  I don't even recall what the filling was, I just liked the wonton idea.  These can be time consuming to put together so if your game day schedule is busy, make the filling a day ahead.

Get the prep ready first so the dish can go together quickly.  Thinly slice 2 - 3 Shallots.  Get 1 Garlic Clove ready to press.  If you have leftover crawfish from a boil, peel enough for 1 lb of tail meat, but if not buy 1 lb Louisiana Frozen Crawfish Tails.  They are more expensive but taste better than the flavorless ones from China.  Rinse the crawfish tails.  Use 1 package of Wonton Wrappers.   Using a sharp knife, cut off the corners of 1 stack at a time.  Keep under a damp cloth while working.  Melt 3 Tbl Unsalted Butter over low heat.  Brush a mini muffin pan with butter.  Add a wrapper and brush the inside of the wrapper with butter.

Heat a skillet thoroughly over medium heat.  Add 3 Tbl UnSalted Butter. Saute Shallots (If adding Dice Red Pepper do it in this step) for a few minutes till soft.  Press the Garlic into skillet and while stirring, heat for 1 minute.  Add 2 Tbl Flour and stir for the next 2-3 minutes.  Add 1/2 Cup Chicken Broth stirring all the while.  Add 1/2 Cup Heavy Cream.  Cook for about 3-4 minutes, til it comes to a gentle boil and continue cooking for a minute, then remove from heat.  Let mixture cool for a few minutes while stirring.  Add 1 Egg Yolk and 1 tsp Stone Ground Mustard. Add Crawfish Tails (if adding Scallion do it in this step).  Add 1 Tbl Barbeque Shrimp Seasoning.  If needed, add more to taste.  Add Salt and White Pepper to taste.  

Preheat oven to 375. Fill each wonton with mixture and top with a Sprinkle of Parmesan Cheese.  Bake for 15-20 minutes or until wonton is a deep golden brown.  Serve hot, warm, or at room temperature.

For some variations, you can add diced Red Pepper when you saute the shallots ~OR~ add finely sliced Scallions when stirring in the crawfish.  I get tired of bell peppers in everything because it is over powering, so I opted not to add it this time but I like the idea of the scallions best.

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