Crab Dumplings - Slimmed

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!]

Total Time:
55 min
Prep:
45 min
Cook:
10 min

Yield:
8 servings (3 dumplings per serving)

NUTRITION INFO
Ingredients
  • Carrot Salad:
  • 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
  • Dumplings:
  • 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
  • Special equipment: 3 1/2-inch round biscuit cutter, bamboo steamer
Directions
Dumplings:
  • 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.

Tips:
  • -- Use this vegetable salad with other seafood and meat hors d'oeuvres instead of mayonnaise or cream based sauces

  • -- Thai cuisine is often low in fat, just avoid dishes made with coconut milk

  • Copyright 2002 Television Food Network, G.P. All rights reserved


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