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Hot Pot With Crab Wontons, by Tyler Florence Recipe

Hot Pot With Crab Wontons, by Tyler Florence Recipe

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Hot Pot With Crab Wontons, by Tyler Florence

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Ingredients:

Serving

2 (1 1/2 lb) dungeness crabs
1 tbsp peanut oil
2 inches fresh gingerroot, peeled and whacked open with the flat side of a knife
2 shallots, halved
1 fresh red chile, split
2 tbsp light miso
10 oz shiitake mushrooms
fresh cilantro
1 lime , juice of
1 tbsp peanut oil
2 inches fresh ginger, grated
2 shallots, finely chopped
1/2 carrot, finely chopped
1 lb dungeness crabmeat, picked through for shells
1 green onion, finely chopped
2 tbsp finely chopped fresh cilantro
2 tbsp mayonnaise
1/2 lemon , juice of
1 (12 oz) package square wonton wrappers
1 egg white, for brushing
sea salt
fresh ground black pepper
cornstarch , for dusting

Directions:

To make the soup: 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.
Heat a skillet over medium flame and coat with the peanut oil; add the ginger, shallot, and carrot, saute for 2 minutes to soften. Put the lump crabmeat in a mixing bowl and scrape in the ginger mixture. Fold in the green onion, chopped 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.
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 doesn’t seep out. Brush the 2 side points with beaten egg white. 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.
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. Add the lime juice and cilantro; ladle into soup bowls and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	307.67 Kcal (1288 kJ)
Calories from fat	90.72 Kcal
		% Daily Value*
Total Fat	10.08g	16%
Cholesterol	91.55mg	31%
Sodium	742.46mg	31%
Potassium	992.05mg	21%
Total Carbs	24.1g	8%
Sugars	8.07g	32%
Dietary Fiber	4.71g	19%
Protein	30.91g	62%
Vitamin C	18.4mg	31%
Vitamin A	0.1mg	2%
Iron	1.2mg	7%
Calcium	111.7mg	11%

Amount Per 100 g
Calories	95.86 Kcal (401 kJ)
Calories from fat	28.27 Kcal
		% Daily Value*
Total Fat	3.14g	16%
Cholesterol	28.52mg	31%
Sodium	231.33mg	31%
Potassium	309.09mg	21%
Total Carbs	7.51g	8%
Sugars	2.52g	32%
Dietary Fiber	1.47g	19%
Protein	9.63g	62%
Vitamin C	5.7mg	31%
Iron	0.4mg	7%
Calcium	34.8mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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