CRABMEAT WONTONS, PINEAPPLE SAUCE

Crabmeat Wontons, Pineapple Sauce

1 1/2 cups fresh pineapple, diced

1/2 cup sugar

1/2 cup water

2 teaspoons chili-garlic sauce

1 lime, juice of (just the juice)

4 ounces cream cheese, softened

1 tablespoon minced fresh cilantro

2 teaspoons scallions, minced

1 teaspoon fresh ginger, minced

1 teaspoon sugar

1 teaspoon jalapeno, seeded, minced

1/2 lime (just the juice)

1 cup crabmeat (4 oz.)

32 wonton skins

1 cup vegetable oil

Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5–8 minutes. Puree until smooth; set aside.

Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeno, and lime juice in a bowl; gently fold in crab. 

Place wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350

̊in a pan over med.-high.

Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

CURIOUS LITTLE STUFFED BUNS

Another variation on the Tea Sandwich theme: This one uses small Finger Rolls. You can use small cream puff shells, small Southern biscuits, almost anything.  Pistolettes are especially nice.  The crawfish dip recipe on the blog is another classic filling.

Buy the "finger roll" variety of bun, or make small rolls using any roll recipe about the size of half a large cigar. Stuff them by making a deep slash in the top of each bun and spooning a generous Tablespoonful of filling into the opening. The buns should be stuffed shortly before serving with the fillings suggested below. (Each filling recipe makes 6 to 8 stuffed buns.) To serve, arrange the buns on a suitable platter or tray and garnish with radish rosebuds and sprigs of parsley.

CRABMEAT

1 cup drained cooked crabmeat, fresh, canned, or frozen

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 tsp. Lemon juice

dash paprika

black pepper

Chop the crabmeat into small pieces and mix in the mayonnaise, celery, and lemon juice. Season to taste with a dash of paprika and pepper.

HAM

1 cup ground ham

1/4 cup mayonnaise

2 Tbsp finely chopped chutney or sweet mustard pickle

freshly ground pepper

Beat together the ham, mayonnaise, and chutney or pickle. Add pepper to taste.

CHICKEN

1 cup chopped cold cooked chicken, white and dark meat

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 teaspoon lemon juice

1 Tablespoon capers

black pepper

cut the chicken into small pieces and mix in the mayonnaise, celery, lemon juice, and capers. Season with pepper to taste.