Best Dungeness Crab Potstickers Recipes

Crab Pot Stickers With Sesame-Ginger Dipping Sauce image

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.

Stone Crab Potstickers image

Provided by Tyler Florence

Categories appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup rice vinegar
2 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely grated fresh ginger
1 egg white, lightly beaten
1 tablespoon rice vinegar
1 teaspoon toasted sesame seed oil
Kosher salt and freshly ground black pepper
1 tablespoon finely grated fresh ginger
1 tablespoon finely minced shallot
2 tablespoons chopped fresh cilantro leaves
3/4 pound stone crabmeat
24 round wonton wrappers
4 tablespoons peanut oil
1/2 cup water, for steaming

Steps:

Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger. Set aside and allow the flavors to develop.
In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper. Add the ginger, shallot, scallion, and 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. Place 1 tablespoon of the crab mixture in the center of a wonton wrapper. Moisten the edges with water and fold in half to create a half moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat with remaining filling and wrappers.
In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. Add half the dumplings, pleat side up, and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, it can splatter. Cover and steam dumplings for 4 to 5 minutes. Remove cover and continue cooking until most of the water is evaporated. Clean out pan and repeat. Serve immediately with the dipping sauce.

Crab Pot Stickers with Sesame-Ginger Dipping Sauce image

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.