Crabmeat Dumplings with Red Clam Sauce

Servings: 24

For these rich seafood mini-pies, figure on two at most per person. You will probably have leftover clam sauce; so save it to put over linguine for a mid-week dinner.



1/4 cup olive oil, preferably extra virgin
6 large cloves garlic, minced
3 (6-ounce) can minced clams, drained, liquid reserved
1/2 cup dry white wine
1 teaspoon each dried basil and oregano leaves
1/2 cup chopped fresh flat-leaf parsley
1 (35-ounce) can crushed Italian tomatoes
6 large fresh basil leaves, finely shredded
Salt and pepper

1/2 pound fresh lump crabmeat
1/2 cup finely chopped red pepper
2 tablespoons finely chopped chives
1/4 cup Italian-flavored breadcrumbs
1/4 cup grated Pecorino Romano cheese
Salt and pepper
1/2 cup whole-milk Ricotta cheese
24 round wonton wrappers

Crabmeat Dumplings with Red Clam Sauce recipe 


Heat the oil and garlic in a large sauté pan coated with Teflon™ non-stick over medium heat just until the garlic starts to sizzle. Add the clam liquid, wine, dried basil, dried oregano. Cook about 5 minutes, then add the tomatoes and cook again for about 8 minutes. Add the clams, half the parsley and all of the basil. Season with salt and pepper. Keep warm and make the dumplings.

Combine the ingredients for the dumplings, mixing with your hands. Working with one wonton wrapper at a time, spoon about 1 tablespoon crab mixture into the center of each wrapper. Moisten the edges with water. Fold in half, pinching the edges together to seal and create a half-moon shape. Repeat procedure with remaining wonton wrappers and crab mixture.

Fill a large Dutch oven with water; bring water to a boil. Add half of the dumplings; cook 4 minutes or until done. Remove the dumplings from the pan with a slotted spoon; keep warm. Repeat procedure with remaining dumplings. Serve with the sauce.

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