Prep 25 mins
Cook 50 mins
Saw this being made on Food Network and placing here for safe keeping. Looks lovely.
- 2 (1 1/2 lb) dungeness crabs
- 1 tablespoon peanut oil
- 2 inches fresh gingerroot, peeled and whacked open with the flat side of a knife
- 2 shallots, halved
- 1 fresh red chile, split
- 2 tablespoons light miso
- 10 ounces shiitake mushrooms
- fresh cilantro
- 1 lime, juice of
- 1 tablespoon peanut oil
- 2 inches fresh ginger, grated
- 2 shallots, finely chopped
- 1⁄2 carrot, finely chopped
- 1 lb dungeness crabmeat, picked through for shells
- 1 green onion, finely chopped
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1⁄2 lemon, juice of
- 1 (12 ounce) packagesquare wonton wrappers
- 1 egg white, for brushing
- sea salt
- fresh ground black pepper
- cornstarch, for dusting
- 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, chopped 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 doesn’t 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.