Follow:
Carnivores Eats, Dinner, Lunch

Crabmeat and Ricotta Wontons

Greetings from Paris!  I can’t wait to share this trip with you all.  My heart hasn’t been this happy in a while.  Heart Emojis. (Editors Note: This post was supposed to go live last week, however due to laptop charging/user error, this post was delayed).

Do you guys remember when I made this Crabmeat Rangoon Dip, a few weeks ago?  Well I had about a cup of crabmeat left over and an ambitious idea to make raviolis.  I sent S out to the grocery store to pick up parsley, scallions and ricotta cheese, when he returned I promptly mixed the filling together, stuck it in the fridge and then sat down on the couch.  (C’mon you can’t tell me that’s never happened to you before…).  The idea of attempting to make my own pasta pasta dough put me into an instant state of procrastination.

Here are the thoughts that ran through my head:

  • “You’ve never made pasta before, what if you royal screw this up? Is this really the time to do something that is challenging AF?”
  • “Do I have enough eggs?”
  • “Oh Sh*t! Scrappy got into the only bag of flour I had a couple of weeks ago!”

That last thought is real, we have these utility shelves in our kitchen, since we don’t have a real pantry (it’s actually a real pain the the ass).  Scrappy has never paid much attention to the items on the shelves, but for some reason that day he thought a brand new bag of all-purpose flour would be the ideal midday snack.  Needless to say, we came home to one fun mess.  So, now we have a dog that’s up for adoption… JUST KIDDING.  Scrappy is our ride or die, we love that little monster more than anything in the world.

Okay, what was I saying, about an hour later I recalled having random packages of wonton wrappers in the fridge.  That is how the idea of merging Italian and Chinese together to make Crabmeat and Ricotta Wontons was born.  The “Italian” part is the filling and the “Chinese” part is the addition of the wonton wrappers.

This recipe makes a boatload of wontons.  I ended up freezing about 45 of the 97 that I made.  97 sounds intimidating, but let me tell you the wrapping process is pretty therapeutic.  I cranked on some tunes and just zoned out while wrapping.

I boiled the wontons for about 3 minutes, then transferred them to a frying pan with olive oil, freshly squeezed lemon juice, lemon zest, butter, garlic, salt and pepper.  Cooked the wontons for another 5 minutes, gently stirring until each one was coated in the garlic, lemon butter sauce.

Transferred to a bowl, garnished the top with some scallions and called it a success!

Let me know if you give this guy a try.  Take some #foodporn on the ‘gram and tag me!  @macaronsandlavender and #MacaronsandLavender.

 

Ricotta and Crabmeat Wontons
Print Recipe
Servings Prep Time
98 Wantons 60 minutes
Cook Time
4 minutes
Servings Prep Time
98 Wantons 60 minutes
Cook Time
4 minutes
Ricotta and Crabmeat Wontons
Print Recipe
Servings Prep Time
98 Wantons 60 minutes
Cook Time
4 minutes
Servings Prep Time
98 Wantons 60 minutes
Cook Time
4 minutes
Ingredients
Servings: Wantons
Instructions
  1. Combine the first 11 ingredients in a large bowl. Mixing well. Preheat a small frying pan to cook a teaspoon of the filing in. Taste test the filling and adjust salt and pepper to taste.
  2. Using a small teaspoon fill each wonton wrapper with filling and brush corners with water. Fold wonton into triangle shapes pressing down on edges to seal. Pressing out any air bubbles as you're sealing.
  3. Bring a pot of water to a gentle boil. Salt water, and cook Wontons until they float. Approximately 3-4min.
  4. Melt butter and Olive Oil in a small frying pan, transfer Wontons into a frying pan and cook until butter sauce coats the Wontons. Season to taste as you go. Serve immediately.
  5. Freeze uncooked wontons for up to 4weeks.
Share this Recipe
 
Share on
Previous Post Next Post

You may also like

No Comments

Leave a Reply