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Ingredientes
- 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 tsp Granulated garlic
- 1 tsp Black pepper
- 3/4 tsp Chili pwdr
- 1/4 tsp Cayenne pepper
- 10 ounce 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 ounce Pk pasteurized process cheese spread
- 1 pkt Wonton skins
- 3 x Large eggs, beaten Oil for deep-frying BLOND ROUX
- 3 Tbsp. Butter
- 3 Tbsp. Flour
Direcciones
- Heat butter and saute/fry onion and celery for 8 to 10 min or possibly till tender.
- Add in green onion and crawfish and saute/fry for 5 min. Add in garlic, peppers, chili pwdr and cook for 1 minute. Add in tomatoes, cream and chicken broth; bring just to a boil and stir in roux. Cook and stir till thickened.
- Reduce heat to low and add in cheese; stir till melted. Cold 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 healthy pinch edges together to seal. Place on waxed peper and repeat with remaining skins. Chill till ready to fry. Heat sufficient oil for deep-frying to 350 . Fry wontons, a few at a time, for 3 min or possibly till golden. Drain on paper towels and serve immediately. BLOND ROUX-Heat butter over medium heat. Add in flour and cook and stir till roux is the color or possibly honey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 8 servings | |
| Calories 436 | |
| Calories from Fat 255 | 58% |
| Total Fat 28.87g | 36% |
| Saturated Fat 16.56g | 66% |
| Trans Fat 0.06g | |
| Cholesterol 334mg | 111% |
| Sodium 421mg | 18% |
| Potassium 611mg | 17% |
| Total Carbs 13.36g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.02g | 2% |
| Protein 30.64g | 49% |
