1/3 C. minced Shallot

1 Garlic Clove, minced

2/4 lb. Crabmeat, picked into pieces

¼ C. Fresh Cilantro, chopped

Salt and Pepper

Pinch Cayenne

Cornstarch for dusting baking sheet

24 Wonton Wrappers

6 Scallion, trimmed to include 1” green

1 Jalapeno Pepper, halved and seeded

1 Clove Garlic

¼ C. loosely packed fresh Chives

¼ C. loosely packed fresh Parsley

¼ C. loosely packed fresh Cilantro

8 fresh Mint Leaves

¼ C. Soy Sauce

3 T. Rice Wine

2 T. Sesame Oil

White Pepper

½ C. Vegetable Oil

Melt butter in a medium skillet over high heat. Add shallots and garlic and stir until colors begin to change, about 2 minutes. Add crabmeat and cook until hot, about 1 minute. Remove from heat and cool to room temperature, 10 – 15 minutes. Add cilantro, salt, pepper and cayenne. Cover a baking sheet with wax paper and dust lightly with cornstarch. Arrange wonton wrappers on flat surface. Distribute a rounded tsp. of filling to the center of each. Using fingers, moisten edges of wrapper with water, fold over to form a triangle and press edges to seal. Bring the opposite points together and twist to seal. Place on prepared baking sheet. Repeat until all wontons are filled. Cover lightly with plastic wrap and refrigerate for at least one hour.  Meanwhile, prepare green chile sauce. Combine scallions, jalapeno, garlic, chives, parsley, cilantro and mint in food processor and chop as finely as possible. Add soy sauce, rice wine, sesame oil and puree. Pour sauce into a small bowl and let stand at room temperature. Pour oil into a large skillet to a depth of 1/8 inch and heat until hot. Fry wontons, without crowding, until golden on each side, about 4 minutes total. Drain on paper towels and keep warm. Repeat until all are cooked, adding more oil if needed. Serve with green chile sauce for dipping.

 

 

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