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Crab Cigars




Source of Recipe


Late Show Newsletter


Recipe Introduction


Linda Cochran
14th Floor Receptionist



List of Ingredients




1 package wontons
1 large egg
3 tablespoons heavy cream
1/2 cup lump crab meat
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons Red Rooster hot sauce
3 table spoons Worcestershire sauce
2 teaspoon Old Bay seasoning
1 tablespoons red peppers diced and sauteed
1 tablespoons orange peppers diced and sauteed
1 tablespoons green peppers diced and sauteed

Recipe



Separate desired amount of wontons and place onto damp paper towel, and cover with a damp paper towel and set aside until ready to use.
*NOTE: the moisture from the paper towel will allow the wontons to stay moist and not dry out.

Add lump crab meat, mayonnaise, Dijon mustard, Red Rooster hot sauce, Worcestershire, Old Bay seasoning and peppers, to a medium sized glass bowl. Mix well and set aside.

Crack egg into a small bowl and add heavy cream to create egg wash. Beat with a whisk or fork until smooth.

Uncover wontons and with a brush spread egg wash onto the wontons edges.

Take 1 teaspoon of the crab meat mixture and place it ion the center of the wonton. Then roll the wonton around the meat, folding the ends inward to resemble a cigar. Repeat the process until desired amount of cigars are complete.

Place cornstarch on a plate and roll cigars in it. The cornstarch allows the eggs wash to dry.

Drop cigars into deep fryer until wonton is golden brown.

Mmm...mmm....good.