Hot Pot With Crab Wontons, By Tyler Florence

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 (1 1/2 lb) dungeness crabs
• 1 tablespoon peanut oil
• 2 inches fresh gingerroot, peeled and whacked open with the flat side of a knife
• 2 shallots, halved
• 1 fresh red chile, split
• 2 tablespoons light miso
• 10 ounces shiitake mushrooms
• fresh cilantro
• 1 lime, juice of
• 1 tablespoon peanut oil
• 2 inches fresh ginger, grated
• 2 shallots, finely chopped
• 1/2 carrot, finely chopped
• 1 lb dungeness crabmeat, picked through for shells
• 1 green onion, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons mayonnaise
• 1/2 lemon, juice of
• 1 (12 ounce) package square wonton wrappers
• 1 egg , for brushing
• sea salt
• fresh ground black pepper
• cornstarch, for dusting

Recipe

• 1 to make the soup: remove the claws from the crabs and quarter the bodies. in a large stockpot, add the oil, ginger, shallots, and chile for 2 minutes until fragrant. then add the crabs and miso. cover with 1 gallon of cold water and place over medium heat; simmer for 30 minutes. in the meantime, you can focus on assembling the wontons.
• 2 heat a skillet over medium flame and coat with the peanut oil; add the ginger, shallot, and carrot, saute for 2 minutes to soften. put the lump crabmeat in a mixing bowl and scrape in the ginger mixture. fold in the green onion, chopped cilantro, mayonnaise, and lemon juice; season with salt and pepper. be careful not to mash the crabmeat, you want that texture when you bite into the wonton.
• 3 lay a wonton wrapper on a flat surface and brush with the beaten egg . drop 1 tablespoon of the crab filling onto the center of the wrapper. fold the wonton in half, corner to corner, to form a triangle. press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn’t seep out. brush the 2 side points with beaten egg . lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. when these are folded they look like pope hats.
• 4 when the wontons are all filled and folded, strain the soup broth to remove the solids and pour it into the hot pot. bring the soup to a simmer. toss in the shiitake mushrooms and the wontons; simmer for 15 minutes until the wontons are cooked. add the lime juice and cilantro; ladle into soup bowls and serve.