Stone Crab Potstickers Recipes

EVERGLADES CITY STONE CRAB

Steps:

• In a large pot of boiling water, boil the stone crab claws for 8 minutes. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes. Refrigerate with plenty of ice.
• Crack the claws and serve.

STONE CRAB JOHNNY CAKES WITH GRAINY MUSTARD VINAIGRETTE

Steps:

• Combine the yellow cornmeal, salt and sugar in a large bowl. Add the boiling water and stir until combined. Set aside for 10 minutes.
• Melt a few tablespoons of the butter on a cast iron griddle, cast iron pan or nonstick pan over medium heat. Add the batter by 1/4 cupfuls a few at a time, smooth the tops lightly, if necessary. Cook until golden brown on both sides and just cooked through, about 5 minutes per side. Repeat with remaining butter and batter. Yields about five 3-inch round cakes.
• Combine the mustards, vinegar, tarragon, salt, pepper and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the extra virgin oil and blend until emulsified, season with honey to taste.
• Heat the canola oil in a large saute pan over medium heat. Add the crab meat and cook just to heat through. Add the green onion, cilantro and salt and pepper and cook for 30 seconds longer. Divide the crab meat among the Johnnycakes and drizzle with some of the vinaigrette. Garnish with tarragon leaves.

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE

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 SALAD

Steps:

• In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.

EASY SHRIMP POTSTICKERS

Steps:

• Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way.
• To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag.
• Dipping sauce: Stir all the ingredients together in a small serving bowl.
• When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce.

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE

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.

DUNGENESS CRAB POTSTICKERS RECIPE - (4.1/5)

Steps:

• Make the dipping sauce. In a small bowl, combine 1/2 cup rice vinegar, 2 tablespoons low sodium soy sauce, 1 teaspoon sesame oil and some ginger slices. Set aside and allow the flavors to develop. In a medium bowl, whisk together 1 egg white (lightly beaten), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and some salt and pepper. Add 1 tablespoon finely grated ginger, 1 tablespoon finely minced shallot, and 2 tablespoons chopped fresh 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. Using a 24-pack of round wonton wrappers, place about 1 tablespoon of the crab mixture in the center of each wonton wrapper. Brush the edges of the wrappers with egg wash (cracked egg with a little water) or plain water and fold wonton in half to a half-moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat process with remaining filling and wrappers. In a medium sized flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. (Sesame or vegetable oil will work fine too, but do not substitute olive oil for this, as the flavors will not work.) Add the dumplings to the pan and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, and cover and steam dumplings for around 3 to 4 minutes. Remove cover and continue cooking until most of the water is evaporated. If any uncooked dumplings remain, clean out the pan and repeat steps 8 and 9. Serve potstickers immediately with dipping sauce.