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  Recipe Home » Appetizers » Crawfish Wontons
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  Crawfish Wontons
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 400
Ingredients:

MMMMMBILLS20086

1/2 cup Butter
2 cup Spanish onions, dice fine
1 cup Celery, dice fine
1/2 cup Green onion tops, slice thin
3 lb Crawfish tails, peeled
2 tsp Granulated garlic
1 tsp Black pepper
3/4 tsp Chili powder
1/4 tsp Cayenne pepper
10 oz Can Rotel tomatoes w/chiles
1 1/2 cup Heavy cream
1/8 cup Chicken broth
1/3 cup Blond roux, recipe follows below
8 oz Pk pasteurized process cheese spread
1 package Wonton skins
3 Eggs, beaten
Oil for deep-frying
BLOND ROUX
3 tbsp Butter
3 tbsp Flour
Instructions:
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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