Ingredients:
- 2 dungeness crabs , 1 1/2 lb each
- 1 handful fresh cilantro , hand-torn
- 1 lb dungeness crabmeat, picked through for shells
- 1/2 lemon, juiced
- 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, 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 doesnt 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.57 Kcal (1166 kJ) | ||
| Calories from fat | 87.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 15% | |
|---|---|---|---|
| Cholesterol | 69.25mg | 23% | |
| Sodium | 631.84mg | 26% | |
| Potassium | 885.83mg | 19% | |
| Total Carbs | 24.49g | 8% | |
| Sugars | 8.43g | 34% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 24.65g | 49% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 95.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 95.5 Kcal (400 kJ) | ||
| Calories from fat | 29.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 15% | |
|---|---|---|---|
| Cholesterol | 23.74mg | 23% | |
| Sodium | 216.62mg | 26% | |
| Potassium | 303.69mg | 19% | |
| Total Carbs | 8.4g | 8% | |
| Sugars | 2.89g | 34% | |
| Dietary Fiber | 1.67g | 19% | |
| Protein | 8.45g | 49% | |
| Vitamin C | 9.5mg | 46% | |
| Iron | 0.4mg | 7% | |
| Calcium | 32.8mg | 10% | |
* 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.
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