Thanks to our friends, we were lucky recipients of a freshly caught, cooked and cleaned dungeness crab. How lucky are we? Chris suggested crab wontons. Sounds good to me.
1 Dungeness crab, meat removed from shell
3 scallions, finely sliced
1/2 cup very finely chopped water chestnuts
1 tbsp softened brie spread
1 tsp light soy
1 package wonton shells
Saute scallions and water chestnuts together in a little vegetable oil for just a few minutes. Let cool. Gently mix all ingredients together. Fill wonton shells and shape as you like. I decided to do a simple fold over to make a triangle. I would have used heavy cream instead of the brie, but alas, no cream in our house. Yes, it's true. I would have thought the refrigerator alarm would have gone off to alert me. But, never fear, there is always a good substitute in the house. Boil the wontons for 1-2 minutes. Since everything is cooked on the inside, really, you just need to cook the shell.
Serve with sauteed baby spinach, bacon dashi, a sprinkle of crispy Nueskes bacon, and fresh thinly sliced scallions. Sweet crab, smoky crispy bacon bits, really, really good.