Crab Wontons with Spinach and Bacon Dashi

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.