Crabpetizers - Crab Appetizers, Of Course!

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 lb cooked crabmeat, drained and picked over
• 1/4 cup snipped fresh chives
• 1/4 teaspoon fresh ground pepper
• 1 cup unsalted butter
• 1 teaspoon shallot, minced
• 1/2 cup dry vermouth
• 3/4 lb assorted fresh wild mushroom (such as porcini and shiitake, stemmed and thinly sliced)
• wonton wrapper (1 package)
• vegetable oil
• 12 dried chipotle chiles, stemmed (also remove seeds if you're a wuss like me)
• 1 teaspoon shallot, minced
• 1/2 teaspoon garlic, minced
• 1/2 cup unsalted butter
• 1 cup dry wine
• 2 cups whipping cream
• 1/2 cup onion, diced
• 1/2 teaspoon cornstarch, dissolved into
• 1 teaspoon water
• 1 tablespoon fresh rosemary, minced
• 1 1/4 teaspoons fresh ground pepper

Recipe

• 1 the filling: melt 1/2 cup butter in heavy large skillet over medium-low heat. add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes.
• 2 add vermouth and bring to boil.
• 3 reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes.
• 4 melt remaining 1/2 cup butter in heavy medium skillet over medium heat.
• 5 add crab and stir until heated through.
• 6 combine with mushrooms. mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (can be prepared 1 day ahead. cool completely. cover and refrigerate.) set aside.
• 7 preheat oven to 350°f.
• 8 rewarm filling over low heat, stirring occasionally.
• 9 the sauce: bring large pot of water to boil. add chiles and boil until tender, about 15 minutes. drain, reserving 1/4 cup cooking liquid.
• 10 puree chiles with 1/4 cup cooking liquid in blender. strain through sieve. set aside.
• 11 melt butter in heavy large skillet over medium heat.
• 12 add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
• 13 add wine and boil until reduced by half.
• 14 add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. taste, adding more chipotle paste if desire.
• 15 add cornstarch mixture and boil 1 minute, stirring constantly. (can be prepared 1 day ahead. cool completely. cover and refrigerate. rewarm before using.).
• 16 filling & cooking the wontons: place 1 - 2 teaspoons filling in each wrapper and seal according to package directions, being careful to remove as much excess air as possible. place single layer of wontons in hot oil (about 1/4" in bottom of wok) and fry 2 - 3 minutes until golden brown. drain on paper bags or paper towels, and serve immediately with chipotle cream sauce.