Crawfish Wontons

Course : Crawfish
Serves: 8
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1/2 cup butter
2 cups Spanish onions -- dice fine
1 cup celery -- dice fine
1/2 cup green onion tops -- slice thin
3 pounds crawfish tails -- peeled
2 teaspoons granulated garlic
1 teaspoon black pepper
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
10 ounces rotel tomatoes w/chiles
1 1/2 cups heavy cream
1/8 cup chicken broth
1/3 cup blond roux -- recipe follows
8 ounces pasteurized process -- cheese spread
1 package wonton skins
3 large eggs -- beaten
2 Cup oil for deep-frying
1 Cup blond roux
3 tablespoons butter
3 tablespoons flour

Preparation / Directions:

Melt butter and sauté onion and celery for 8 to 10 minutes or until tender. Add green onion and crawfish and sauté 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 tablespoon filling in center; put of 4 corners of each over filling and pinch edges together to seal. Place on waxed pepper and repeat with remaining skins. Refrigerate until ready to fry. Heat enough oil for deep-frying to 350F 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, L

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