Stone Crab Potstickers Recipes

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CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE



Crab Pot Stickers With Sesame-Ginger Dipping Sauce image

Make and share this Crab Pot Stickers With Sesame-Ginger Dipping Sauce recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Crab

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon sesame oil
1/4 teaspoon fresh ginger, peeled and grated
2 1/2 teaspoons water
1 green onion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon fresh ginger, peeled and grated
12 wonton wrappers or 12 gyoza skins, thawed if necessary
cornstarch, for dusting plate
1 tablespoon vegetable oil

Steps:

  • Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water).
  • To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
  • In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper.
  • Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
  • In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
  • Serve pot stickers with dipping sauce.

LOBSTER POTSTICKERS



Lobster Potstickers image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 30 dumplings

Number Of Ingredients 19

1/3 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons black bean garlic sauce
1 teaspoon sesame oil
1 pound lobster meat, coarsely chopped
1/4 cup finely chopped bamboo shoots
1 large egg white
1 tablespoon shredded basil
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons finely minced ginger
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
30 potsticker wrappers
3 tablespoons cooking oil
2/3 cup water
Basil sprigs, for garnish

Steps:

  • Combine the dipping sauce ingredients in a small bowl; set aside.
  • Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping 1 side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying.
  • Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.
  • Garnish potstickers with basil. Serve with dipping sauce.

DUNGENESS CRAB POTSTICKERS RECIPE - (4.1/5)



Dungeness Crab Potstickers Recipe - (4.1/5) image

Provided by [email protected]

Number Of Ingredients 15

1 egg white, lightly beaten
1 tablespoon rice vinegar
1 teaspoon sesame oil
kosher salst and freshly ground black pepper
3/4 pound Dungeness crab meat
1 tablespoon finely grated fresh ginger
1 tablespoon finely minced shallot
2 tablespoons chopped fresh parsley
24 round wonton wrappers
4 tablespoons peanut oil
1 cup water (for steaming)
2 tablespoons low sodium soy sauce
1/2 cup rice vinegar
1 teaspoon sesame oil
A few slices of fresh ginger

Steps:

  • Make the dipping sauce. In a small bowl, combine 1/2 cup rice vinegar, 2 tablespoons low sodium soy sauce, 1 teaspoon sesame oil and some ginger slices. Set aside and allow the flavors to develop. In a medium bowl, whisk together 1 egg white (lightly beaten), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and some salt and pepper. Add 1 tablespoon finely grated ginger, 1 tablespoon finely minced shallot, and 2 tablespoons chopped fresh cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture. Using a 24-pack of round wonton wrappers, place about 1 tablespoon of the crab mixture in the center of each wonton wrapper. Brush the edges of the wrappers with egg wash (cracked egg with a little water) or plain water and fold wonton in half to a half-moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat process with remaining filling and wrappers. In a medium sized flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. (Sesame or vegetable oil will work fine too, but do not substitute olive oil for this, as the flavors will not work.) Add the dumplings to the pan and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, and cover and steam dumplings for around 3 to 4 minutes. Remove cover and continue cooking until most of the water is evaporated. If any uncooked dumplings remain, clean out the pan and repeat steps 8 and 9. Serve potstickers immediately with dipping sauce.

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE



Crab Pot Stickers with Sesame-Ginger Dipping Sauce image

Categories     Ginger     Appetizer     Fry     Quick & Easy     Crab     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 15

For dipping sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon Asian sesame oil
1/4 teaspoon grated peeled fresh gingerroot
2 1/2 teaspoons water
1 scallion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon grated peeled fresh gingerroot
12 won ton or gyoza wrappers, thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil

Steps:

  • Make dipping sauce:
  • In a small bowl whisk together all dipping sauce ingredients.
  • Chop scallion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
  • In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and gingerroot to seeds and lightly beat. Gently stir in crab and scallion and season with salt and pepper. Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
  • In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
  • Serve pot stickers with dipping sauce.

STONE CRAB AND WHOLE GRAIN MUSTARD REMOULADE



Stone Crab and Whole Grain Mustard Remoulade image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 5

1 cup mayonnaise
1 tablespoon ancho powder
1 tablespoon stone ground mustard
1 tablespoon lemon juice
1 dozen Stone Crab claws, cooked

Steps:

  • Combine mayonnaise, ancho powder, mustard, and lemon juice. Serve as a dip for crab claws.

STONE CRAB JOHNNY CAKES WITH GRAINY MUSTARD VINAIGRETTE



Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 1h2m

Yield 4 servings

Number Of Ingredients 17

3/4 cups stone ground yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/4 cups boiling water
4 tablespoons unsalted butter
2 tablespoon grainy mustard
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
Kosher salt and freshly ground black pepper
Honey, to taste
1/2 cup extra virgin olive oil
2 tablespoons canola oil
2 pounds stone crabs, meat removed from shells and coarsely chopped
1/4 cup thinly sliced green onion (green and pale green part)
3 tablespoons chopped fresh cilantro
Tarragon leaves, for garnish

Steps:

  • Combine the yellow cornmeal, salt and sugar in a large bowl. Add the boiling water and stir until combined. Set aside for 10 minutes.
  • Melt a few tablespoons of the butter on a cast iron griddle, cast iron pan or nonstick pan over medium heat. Add the batter by 1/4 cupfuls a few at a time, smooth the tops lightly, if necessary. Cook until golden brown on both sides and just cooked through, about 5 minutes per side. Repeat with remaining butter and batter. Yields about five 3-inch round cakes.
  • Combine the mustards, vinegar, tarragon, salt, pepper and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the extra virgin oil and blend until emulsified, season with honey to taste.
  • Heat the canola oil in a large saute pan over medium heat. Add the crab meat and cook just to heat through. Add the green onion, cilantro and salt and pepper and cook for 30 seconds longer. Divide the crab meat among the Johnnycakes and drizzle with some of the vinaigrette. Garnish with tarragon leaves.

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