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crab wontons

Course: Appetizer | Beer Style: Blonde Ale

Crab Wontons in Manzanita Blonde Creamy Tomato Sauce

Manzanita Brewing Co.'s Blonde has a light hoppiness and a clean, crisp character that pairs well with more subtle flavors like those in fresh herbs and the crispy crust of these crab wontons.

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Prep Time: 30 minutes | Yield: 4

Ingredients

Sauce
  • 2 Tbsp olive oil
  • 5 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1 (15-ounce) can diced stewed tomatoes
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh oregano, chopped
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 1/2 Tbsp granulated sugar
  • 1/8 tsp paprika
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup carrots, minced
  • 1 1/2 cups half-and-half
  • 3/4 cup Manzanita Blonde Ale
Wontons
  • 16 ounces crabmeat (or imitation crabmeat)
  • 1/2 cup Manzanita Blonde Ale
  • 1 cup Italian cheese (I like Asiago, Romano, or Parmesan)
  • 1/2 cup potato flakes
  • Dash of salt and pepper
  • 1 squeeze lemon
  • 1 package wonton wrappers
  • 1 egg white
  • 1/4 to 1/2 cup olive oil, for frying
Finishing Touches
  • 1/2 lemon
  • Chopped chives

Directions

  1. Sauce
    In a medium saucepan over medium heat, heat the olive oil and sauté the garlic and onion until golden brown.
  2. Stir in the canned tomatoes, parsley, basil, oregano, salt, crushed red pepper, sugar, paprika, pepper and carrots.
  3. Stir and simmer for 15 minutes. Add the blonde ale and half-and-half.
  4. Remove from heat and purée with an immersion blender (or in a blender) to desired thickness.
  5. Return sauce to heat and simmer for 5 minutes.
  6. cWontons
    In large mixing bowl, combine crabmeat, blonde ale, cheese, potato, salt, pepper, and lemon. Mix thoroughly.
  7. Place a tablespoon of the mixture in the center of each wonton square.
  8. Wet the edges of each wonton square with egg white, fold diagonally, and pinch the edges (pressing down with a fork works well).
  9. Heat the olive oil in a skillet and fry the wontons until golden brown on both sides.
  10. Serve
    Arrange wontons on a plate and squeeze a bit of lemon on them.
  11. Top crab wontons with sauce, or serve sauce on the side as a dipping sauce.
  12. Garnish with chives.

Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on CraftBeer.com she can be found adding beer to just about everything she cooks.


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