Crab Filled Wontons and Guru Grilled Shrimp Toast are very versatile as they can be served as finger foods, appetizers, or the main course.
The wontons can be filled, folded, and frozen raw, then fried straight from the freezer. The shrimp toast topping can be made and frozen, but the bread must be fresh or day old.
Crab Filled Wontons
Ingredients:
- 1½ lbs. Louisiana jumbo lump crab meat
- 1 medium White onion (finely chopped)
- 1 medium Bell pepper (finely chopped)
- 1 lb. Cream cheese (2 blocks, room temperature)
- 8 ounces Dill Havarti cheese, or cheese of choice (finely shredded)
- Xtra Cajun Seasoning Blends to taste
- 1 package Wonton wrappers
- Small bowl of cold water
- 2 quarts Neutral oil for frying
Method:
- Carefully pick through the crab meat removing any shell fragments, being careful to keep the lumps intact, then keep chilled in a sealed container.
- Place a heavy skillet over medium high heat and add about 2 tablespoons of oil.
- Once the oil is hot, sauté the onions and bell pepper until tender, about 5 minutes, then let cool.
- In a large bowl add the cream cheese, onions, bell pepper, and mix well.
- Gently fold in the crab meat, and season to taste.
- Lay a wonton wrapper on a dry surface and moisten the outer edges with water using a pastry brush or your finger.
- Place about a tablespoon of filling in the wrapper, then bring all four corners together over the filling, pinching the seams closed.
- Preaux Tip: It is very important to get as much air out of the wonton as possible, or it will burst when frying.
- Cover wontons and place in the refrigerator.
- Place a wide, heavy pot over medium-high heat and add the oil.
- Heat the oil to 375º.
- Prepare a rimmed tray lined with paper towels or a cooling rack and place near the pot along with a skimmer or slotted spoon.
- Fry 8-10 wontons at a time for about 2 minutes, turn them over for another minute, then remove to the tray.
- Preaux Tip: Cooked wontons can be held in a warm (175º) oven for up to 30 minutes.
- Serve with prepared pear pepper jelly.
Guru Grilled Shrimp Toast
Ingredients:
- 1½ lbs. Louisiana Gulf Shrimp (50-70 count)
- 2 tablespoons Fresh ginger (grated)
- 4 cloves Garlic (grated)
- 1 large Egg white
- 3 tablespoons Louisiana Love Seasoning Blends
- 5-6 slices Thick, white bread (Texas toast, crusts removed)
- 3-4 tablespoons Sesame seeds
- 1 cup Neutral oil in a shallow plate
Method:
- Prepare a hardwood fire or preheat a gas grill.
- Take ½ pound of the shrimp and cut them into ¼-½ inch pieces, then set aside.
- Using a food processor, or knife and cutting board, finely mince the remaining shrimp.
- In a large bowl, add the shrimp mince, shrimp pieces, egg white, garlic, ginger and seasoning, stirring well to combine.
- Preaux Tip: Once the mixture is combined, use a fork and vigorously beat the mixture for about a minute. This will activate the proteins to stick together and hold on to the bread.
- Spread about 2 tablespoons of mince on the bread slices, then cut each of them diagonally.
- Top each of the pieces generously with sesame seeds, then dip each side of the bread in the oil.
- Place the bread pieces with the mince side up on the grill and close the lid.
- Check the toast after about 3 minutes. Once golden, turn the pieces to cook the mince side for about 3-4 minutes.
- The mince should be firm and opaque.
- Serve with prepare garlic pepper jelly.
Stay hungry.