CRAB DUMPLINGS - SLIMMED

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Crab Dumplings - Slimmed image

Serve these stylish crab dumplings instead of crab cakes at your next party. A serving of three dumplings has only 1/4 of the calories of three mini crab cakes!

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 8 servings (3 dumplings per pe

Number Of Ingredients 17

1 tablespoon vegetable oil, like soy or corn
1/4 to 1/2 jalapeno chile (with seeds), minced
3 cloves garlic, minced
1 tablespoon sugar
1 cup grated carrots (about 2 medium carrots)
1 1/2 tablespoons chopped fresh coriander leaves (cilantro)
1/2 tablespoon freshly squeezed lime juice
1 teaspoon Southeast Asian fish sauce
1 scallion (white and green), chopped
1/2 pound lump crabmeat, picked over to remove bits of shell and cartilage
1/4 cup chopped water chestnuts
1 large egg white
1 tablespoon seasoned rice wine vinegar, plus more as needed
1 tablespoon chopped fresh coriander leaves (cilantro)
Heaping 1/4 teaspoon kosher salt
24 wonton wrappers (3 1/2-inch square), thawed if frozen
2 romaine leaves

Steps:

  • To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
  • To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
  • Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
  • Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
  • Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.

Nutrition Facts : Calories 131 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 22 milligrams, Sodium 413 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams

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