Lorrie’s Crab Appetizers

August 19, 2008 | by Lorrie LeBeaux | Entertaining, Pairings

Fall is around the corner, so we need to eat and drink to celebrate an end to summer. I must confess, Fall and Winter are my best times of the year. The air is cool and we can drink richer wines. But there is something to say for the freshness of seafood in the summer, with guests in the kitchen, working together to make these appetizers. Guests like to feel engaged and this recipe will fit the bill. So try them, and let us know what you think of them; and remember to seal each one completely, so none of the filling comes out.

I like to pair this recipe with Sauvignon Blanc. My favorite is St. Suprey with this appetizer, but your pick probably will work as well.

Lorrie’s Crab Appetizers

1 lb. of lump crabmeat
1 stick of unsalted butter
4 tablespoons of mixed seasoning (I used fresh Italian parsley, yellow onion,
celery, 2 cloves of garlic and 1/4 of a red bell pepper)
1/4 teaspoon or more to taste of Creole Seasoning
2 or more pinches of cayenne pepper
1/3 cup of Italian bread crumbs
3 tablespoons of cream of mushroom soup
1 16oz. package of wonton wrappers
Enough canola oil to deep fry (about 2 inches or so of oil)

Melt butter on low heat in a skillet. Then add the chopped seasoning, the creole seasoning,
and the cayenne pepper. Let cook for about 5-10 minutes on low flame. Stir mixture. Then
add the crabmeat and cream of mushroom soup. Stir mixture. If you feel you need more
cream of mushroom soup, add another tablespoon. Then add the Italian bread crumbs.
Stir mixture. Cook for about 5-7 minutes. Remove from heat. Take a wonton wrapper and a
melon baller (or small spoon) and put a small amount of the crab mixture in the middle of
the wonton wrapper. Moisten three edges of the wrapper with water and seal tightly. These
instructions should be on the back of the wonton package. Heat oil. Test by flicking a little
water in the pan. If it pops, it is hot. Don’t overheat; the wrappers brown quickly. Cook until
lightly browned on each side. Place on a platter with at least two to three layers of paper
towels beneath them to soak up excess oil. This would be a good activity for a group–the
wrapping of the appetizers. This allows the cook to just fry. I would serve a white wine
with this meal. Wine Suggestion: The Rutherford Ranch 2002 Sauvignon Blanc that I
mentioned in the wine section of the newsletter would be a great paring. Also a Sauvignon
Blanc from St. Suprey 2004 and Honig Vineyards’ current vintage would fit the bill.

Hint: There are many great recipes at my website lifeslittleluxuriesnewsletter.com. Do not let the artwork fool you. I suggest that you purchase the newsletters and put them in a ring binder so you can review them for recipes, art and decor websites and wine recommendations. Wine is a lifestyle that includes good food, good wine and great friends. So, enjoy this original recipe and let us know what you think.