Crabpetizers - crab appetizers, of course! (recipe)
| Crabpetizers - crab appetizers, of course! (recipe) | |
|---|---|
| Name | Crabpetizers - crab appetizers, of course! |
| Ingredients | Fresh chives • Fresh ground pepper • Unsalted butter • Shallot • Dry vermouth • Wonton wrapper • Dried chipotle chiles • Shallot • Garlic • Unsalted butter • Dry white wine • Onion • Cornstarch • Water • Fresh rosemary • Fresh ground pepper |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.75 |
| Totaltime (in hours) | 1.25 |
| Keto friendliness | Keto friendly |
| Calories | 120.3 |
| Fat | 11.4 |
| Protein | 2.7 |
| Carbohydrate | 1.2 |
| Fiber | 0.2 |
| Net carbohydrates | 1 |
| Sugar | 0.4 |
| Saturated fat | 7.1 |
| Cholesterol (mg) | 39.4 |
| Sodium | 101.2 |
| Yield | 40 appetizers |
| Reviewaggregate | |
{{
|= but the sauce yield is 3 3/4 cups.-->
Crabpetizers - crab appetizers, of course! (recipe) details
Time:
Prep Time in Hours and Mins:1H15M
Translate: - East Asian
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"
}}
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Crabpetizers - crab appetizers, of course! (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- THE FILLING: Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes.
- Add vermouth and bring to boil.
- Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes.
- Melt remaining 1/2 cup butter in heavy medium skillet over medium heat.
- Add crab and stir until heated through.
- Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Set aside.
- Preheat oven to 350 8F.
- Rewarm filling over low heat, stirring occasionally.
- THE SAUCE: Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid.
- Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
- Melt butter in heavy large skillet over medium heat.
- Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
- Add wine and boil until reduced by half.
- Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire.
- Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using..
- FILLING & COOKING THE WONTONS: Place 1 - 2 teaspoons filling in each wrapper and seal according to package directions, being careful to remove as much excess air as possible. Place single layer of wontons in hot oil (about 1/4\ in bottom of wok) and fry 2 - 3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with chipotle cream sauce
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Food tags
< 4 Hours"
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