Recipe - Crawfish Wontons

BILLS20086
One half cup Butter
2 cup Spanish onions; dice fine
1 cup Celery; dice fine
One half cup Green onion tops; slice thin
3 pound Crawfish tails; peeled
2 teaspoon Granulated garlic
1 teaspoon Black pepper
Three fourths teaspoon Chili powder
One fourth teaspoon Cayenne pepper
10 ounce Can Rotel tomatoes w/chiles
1 One half cup Heavy cream
1/8 cup Chicken broth
1/3 cup Blond roux; recipe follows
below
8 ounce Pk pasteurized process
cheese spread
1 pack Wonton skins
3 Eggs; beaten
Oil for deepfrying
BLOND ROUX
3 tablespoon Butter
3 tablespoon Flour

Melt butter and saute onion and celery for 8 to 10 minutes or until tender.
Add green onion and crawfish and saute 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 peper and
repeat with remaining skins. Refrigerate until ready to fry. Heat enough
oil for deepfrying to 350~. Fry wontons, a few at a time, for 3 minutes or
until golden brown. Drain on paper towels and serve immediately. BLOND
ROUXMelt 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, LA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini