Crawfish Wontons

* Exported from MasterCook *

CRAWFISH WONTONS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Cajun
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BILLS20086-----
1/2 c Butter
2 c Spanish onions -- dice fine
1 c Celery -- dice fine
1/2 c Green onion tops -- slice thin
3 lb Crawfish tails -- peeled
2 ts Granulated garlic
1 t Black pepper
3/4 ts Chili powder
1/4 ts Cayenne pepper
10 oz Can Rotel tomatoes w/chiles
1 1/2 c Heavy cream
1/8 c Chicken broth
1/3 c Blond roux -- recipe follows
-below
8 oz Pk pasteurized process
-cheese spread
1 pk Wonton skins
3 Eggs -- beaten
Oil for deep-frying
BLOND ROUX
3 tb Butter
3 tb Flour

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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