*  Exported from  MasterCook  *

                             CRAWFISH WONTONS

Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Cajun
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----BILLS20086-----
     1/2   c            Butter
   2       c            Spanish onions -- dice fine
   1       c            Celery -- dice fine
     1/2   c            Green onion tops -- slice thin
   3       lb           Crawfish tails -- peeled
   2       ts           Granulated garlic
   1       t            Black pepper
     3/4   ts           Chili powder
     1/4   ts           Cayenne pepper
  10       oz           Can Rotel tomatoes w/chiles
   1-1/2   c            Heavy cream
     1/8   c            Chicken broth
     1/3   c            Blond roux -- recipe follows
                        -below
   8       oz           Pk pasteurized process
                        -cheese spread
   1       pk           Wonton skins
   3                    Eggs -- beaten
                        Oil for deep-frying
                        BLOND ROUX
   3       tb           Butter
   3       tb           Flour

  Melt butter and saute onion and celery for 8 to 10
  minutes or until tender. Add green onion and crawfish
  and saute for 5 minutes. Add garlic, peppers, chili
  powder and cook for 1 minute. Add tomatoes, cream and
  chicken broth; bring just to a boil and stir in roux.
  Cook and stir until thickened. Reduce heat to low and
  add cheese; stir until melted. Cool in fridge for 1
  hour. Lay 4 wonton skins on a clean, dry surface.
  Brush outer edges of each with beaten egg. Place 1 tb
  filling in center; put of 4 corners of each over
  filling and pinch edges together to seal. Place on
  waxed peper and repeat with remaining skins.
  Refrigerate until ready to fry. Heat enough oil for
  deep-frying to 350°. Fry wontons, a few at a time, for
  3 minutes or until golden brown. Drain on paper towels
  and serve immediately.

  BLOND ROUX-Melt butter over
  medium heat. Add flour and cook and stir until roux is
  the color or honey.

  Source: Chef James Graham of Prejean's Restaurant, Lafayette, LA
 
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