Crab “Rangoons” with Mustard Dipping Sauce
1 pint picked Maine crab
¼ cup Crème Fraiche, plus 3 tablespoons for sauce
2 shallots, minced
juice and zest of 1 lime
1 tablespoon Chinese mustard rehydrated with warm water
1 tablespoon honey
1 package wonton skins
1 egg for egg wash(1tablespoon of water mixed per egg)
1 bunch chives, chopped
Kosher salt and freshly ground black pepper to taste
Prepare a shallow fryer with 3 inch of oil in a heavy bottom pan. In a bowl, pick crab again, shells ruin everything. Mix crab with 1/4 cup crème Fraiche, shallots, lime juice and zest and season. Make rangoons; place a tablespoon of the crab mixture in the center of a wonton skin, sealing with the egg wash. Fry Rangoons, flip over and cook until golden, brown and delicious. Drain on paper towels. Meanwhile, rehydrate the mustard in water to make a paste. Whisk in remaining 3 tablespoons of crème fraiche, honey and half of the chives. Plate rangoons with sauce and garnish with chives.
Ferrari Brut100% Chardonnay Color: Straw yellow with slight green reflections Aroma: Fresh and lasting, with significant overtones of ripe golden apples, wild flowers and subtle and delicate fragrance of yeast. Taste: Clean and balanced, with a slight and pleasant finish of ripe fruit and a hint of bread crust.