• Tommy Centola

Crabby Jack Wontons with Casian Dipping Sauce

Sometimes an idea comes together quick. This recipe took me two tries before I was happy enough to share it. Actually, the second time was so that I could measure the seasonings so I could write the recipe. It pairs well with my Casian Dipping Sauce. Try them and see if you agree.


Crabby Jack Wontons

8 ounces lump crabmeat, picked through for shells

10 ounces freshly shredded Monterey Jack cheese

2 tablespoons freshly minced garlic

1 1/2 teaspoons Creole seasoning

3/4 teaspoon paprika

1/2 teaspoon ground ginger

1/4 teaspoon salt

In a medium bowl, mix all ingredients, except wonton wrappers, together. Cover and refrigerate for 2 hours.

To make wontons. Place a wonton wrapper with corners at 12, 3, 6 & 9 o’clock. Place a heaping teaspoon of the filling in the center of the wrapper. Using your finger, lightly wet the sides closest to you. Form a triangle. Press out any air bubbles and seal the triangle. Wet the bottom corner and bring the corners together. Press and seal the two corners together. If you use and air fryer, keep the wontons in a triangle shape.

To cook in deep fryer. Heat fryer to 350℉. Cook until golden brown, flipping them if necessary.

To cook in an Air Fryer. Brush each wonton with oil or cooking spray. Place wontons in a single layer and cook at 375℉. For 10 minutes.

Casian Dipping Sauce

1/2 cup Hoisin sauce

1/2 teaspoon rice wine vinegar

1/4 teaspoon sesame oil

2 teaspoon fresh garlic, minced

2 tablespoons Steen’s cane syrup

1/4 teaspoon grated fresh ginger

1/4 to 1/2 teaspoons Sriracha sauce ( Optional)

Mix together all ingredients. Cover and refrigerate for at least 30 minutes for the flavors to combine. Remove from refrigerator 20 minutes before serving.


Creole & Cajun Comfort Food is now available online.

Enjoy!!!

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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