Hot Pot with Crab Wontons

Name: Hot Pot with Crab Wontons
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 1 carrot, finely chopped; 454 grams Dungeness crabmeat, picked through for shells; 2 Dungeness crabs, 1 1/2 pounds each; 1 egg white, for brushing; 1 handful fresh cilantro, hand-torn; 2 Tbsps finely chopped fresh cilantro; 2 inches fresh ginger, grated; 2 inches ginger, peeled and whacked open with the flat side of a knife; 1 green onion, finely chopped; 1 lemon, juiced; 1 lime, juiced; 2 Tbsps mayonnaise; 2 Tbsps light miso; 1 Tbsp peanut oil; 1 fresh red chili, split; 6 servings Sea salt and freshly ground black pepper; 2 shallots, finely chopped; 2 shallots, halved; 283 grams shiitake mushrooms; 340 grams package square wonton wrappers

You can never have too many Chinese recipes, so give Hot Pot with Crab Wontons a try. This recipe serves 6. This main course has 402 calories, 32g of protein, and 11g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of egg white, peanut oil, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Remove the claws from the crabs and quarter the bodies. In a large stockpot, add the oil, ginger, shallots, and chile for 2 minutes until fragrant. Then add the crabs and miso. Cover with 1 gallon of cold water and place over medium heat; simmer for 30 minutes. In the meantime, you can focus on assembling the wontons.

Ingredients you will need

Shallot

Ginger

Chili Pepper

Water

Miso

Cooking Oil

Equipment you will use

Pot

Heat a skillet over medium flame and coat with the peanut oil; add the ginger, shallot, and carrot, saute for 2 minutes to soften.

Ingredients you will need

Peanut Oil

Shallot

Carrot

Ginger

Equipment you will use

Frying Pan

Put the lump crabmeat in a mixing bowl and scrape in the ginger mixture. Fold in the green onion, cilantro, mayonnaise, and lemon juice; season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.

Ingredients you will need

Salt And Pepper

Lump Crabmeat

Green Onions

Lemon Juice

Mayonnaise

Cilantro

Crabmeat

Ginger

Equipment you will use

Mixing Bowl

Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesnt seep out.

Ingredients you will need

Egg Whites

Crab

Brush the 2 side points with beaten egg white.

Ingredients you will need

Egg Whites

Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. When these are folded they look like Pope hats.

Ingredients you will need

Corn Starch

Dough

Equipment you will use

Baking Sheet

When the wontons are all filled and folded, strain the soup broth to remove the solids and pour it into the hot pot. Bring the soup to a simmer. Toss in the shiitake mushrooms and the wontons; simmer for 15 minutes until the wontons are cooked.

Ingredients you will need

Shiitake Mushrooms

Broth

Soup

Equipment you will use

Pot

Add the lime juice and cilantro; ladle into soup bowls and serve.

Ingredients you will need

Lime Juice

Cilantro

Soup

Equipment you will use

Bowl

Ladle

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 9 dollars.