Serve these stylish crab dumplings instead of crab cakes at your next party. A serving of three dumplings has only 1/4 of the calories of three mini crab cakes!
| Total: | 55 min |
| Prep: | 45 min |
| Cook: | 10 min |
| Yield: | 8 servings (3 dumplings per pe |
Ingredients
- 1 tablespoon vegetable oil, like soy or corn
- 1/4 to 1/2 jalapeno chile (with seeds), minced
- 3 cloves garlic, minced
- 1 tablespoon sugar
- 1 cup grated carrots (about 2 medium carrots)
- 1 1/2 tablespoons chopped fresh coriander leaves (cilantro)
- 1/2 tablespoon freshly squeezed lime juice
- 1 teaspoon Southeast Asian fish sauce
- 1 scallion (white and green), chopped
- 1/2 pound lump crabmeat, picked over to remove bits of shell and cartilage
- 1/4 cup chopped water chestnuts
- 1 large egg white
- 1 tablespoon seasoned rice wine vinegar, plus more as needed
- 1 tablespoon chopped fresh coriander leaves (cilantro)
- Heaping 1/4 teaspoon kosher salt
- 24 wonton wrappers (3 1/2-inch square), thawed if frozen
- 2 romaine leaves
Instructions
- To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
- To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
- Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
- Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
- Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.
Nutrition Facts
| Calories | 131 calorie |
| Total Fat | 2.5 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 22 milligrams |
| Sodium | 413 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 1 grams |
| Protein | 18 grams |
| Sugar | 3 grams |
Reviews
I am always trying to find new recipes with crab and this one is a delight.