Recipe - Crab Wontons W Orange-Chipotle Sauce

3 cup Dungeness crab meat
3 cup Fresh corn
2 cup Red bell pepper, minced
One half cup Raisins, plumped*
1 tablespoon Olive oil
One fourth cup Cilantro, minced
2 teaspoon Cumin seed, toasted & ground
1 tablespoon Fresh ginger, finely minced
2 tablespoon Fresh oregano, finely minced
1 Lime zest finely minced
2 tablespoon Soy sauce
1 teaspoon Salt, or to taste
One half teaspoon Pepper, freshly ground
80 wonton wrappers
Water and small pastry brush
Cornstarch or rice flour
Oil for deep frying

ORANGECHIPOTLE SAUCE
8 ounce Fresh orange juice
One half cup Roasted red pepper puree
1 teaspoon Minced orange zest
One half teaspoon Minced lime zest
1 tablespoon Fresh lime juice
One half teaspoon Sherry vinegar
One half teaspoon Honey
Three fourths teaspoon Minced fresh oregano
One half teaspoon Toasted, crushed cumin seed
One half teaspoon Ancho chile powder
2 teaspoon Minced Chipotle in Adobo (or
to taste)
Salt to taste
One fourth cup Olive oil

*Plumped in One half cup dry white wine.

Combine all ingredients for filling. Place 1 ounce of filling on a wonton
wrapper, brush the outside edge with water and place a second wrapper on
top pressing the edges together to seal completely. Place on a sheet of
waxed paper dusted with cornstarch and proceed to fill the rest. Preheat
oil to 360 degrees and deep fry the wontons for 3 to 4 minutes or until
golden brown and puffed. Serve immediately on warm plates with
OrangeChipotle Sauce and cilantro sprigs.

OrangeChipotle Sauce: In a saucepan over moderate heat reduce fresh juice
by half and cool. Place remaining ingredients except the oil in a blender.
Blend well and with motor running, slowly add the oil to form a smooth
sauce.

Yield: 40 wontons, serving 8 10 and approximately Three fourths cup sauce

Store covered and refrigerated for up to a week.

Recommended Wine: The sauce is pretty spicy so a Gewurztraminer or Riesling
with some residual sugar and good acid is the choice here.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Air date: 01/26/97

Suggested Wine: Gewurztraminer or Riesling

NOTES : China meets California meets Mexico in this fun dish. The wontons
and sauce can be made ahead and frozen if desired. To freeze the wontons,
place uncovered in a single layer on a parchment or waxed paper lined
baking sheet and freeze until hard. Wontons can then be carefully placed in
sealed freezer bags. Defrost in refrigerator before using.
Recipe by: JOHN ASH SHOW #JA9765

Posted to MCRecipe Digest V1 #416 by Bill Spalding billspa@icanect.net
on Jan 29, 1997.