Hot Pot with Crab Wontons

Total Time:
1 hr 15 min
Prep:
25 min
Cook:
50 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Hot Pot:
  • 2 Dungeness crabs, 1 1/2 pounds each
  • 1 tablespoon peanut oil
  • 2 -inch piece ginger, peeled and whacked open with the flat side of a knife
  • 2 shallots, halved
  • 1 fresh red chili, split
  • 2 tablespoons light miso
  • 10 ounces shiitake mushrooms
  • 1 handful fresh cilantro, hand-torn
  • 1 lime, juiced
  • Crab Wontons:
  • 1 tablespoon peanut oil
  • 2 -inch piece fresh ginger, grated
  • 2 shallots, finely chopped
  • 1/2 carrot, finely chopped
  • 1 pound Dungeness crabmeat, picked through for shells
  • 1 green onion, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons mayonnaise
  • 1/2 lemon, juiced
  • 1 (12-ounce) package square wonton wrappers
  • 1 egg white, for brushing
  • Sea salt and freshly ground black pepper
  • Cornstarch, for dusting
Directions
  • To make the soup: Remove the claws from the crabs and quarter the bodies. In a large stockpot, add the oil, ginger, shallots, and chile for 2 minutes until fragrant. Then add the crabs and miso. Cover with 1 gallon of cold water and place over medium heat; simmer for 30 minutes. In the meantime, you can focus on assembling the wontons.

  • Heat a skillet over medium flame and coat with the peanut oil; add the ginger, shallot, and carrot, saute for 2 minutes to soften. Put the lump crabmeat in a mixing bowl and scrape in the ginger mixture. Fold in the green onion, cilantro, mayonnaise, and lemon juice; season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.

  • Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn’t seep out. Brush the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. When these are folded they look like Pope hats.

  • When the wontons are all filled and folded, strain the soup broth to remove the solids and pour it into the hot pot. Bring the soup to a simmer. Toss in the shiitake mushrooms and the wontons; simmer for 15 minutes until the wontons are cooked. Add the lime juice and cilantro; ladle into soup bowls and serve.


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