Shrimp and Crab Wontons

Ingredients:
8 oz. Shrimp - peeled (any size, just no shell, tail, head) (frozen)
4 oz. Crab Meat - Pasteurized; lump, Backfin, claw (canned)
1 lb. Cream Cheese - softened
1 bunch green onions - top cut off, diced
1/2 teaspoon Blackening Seasoning
1 teaspoon soy sauce
1/2 tablespoon butter
1 pkg Wonton Wrappers
2 eggs - whipped

Chop shrimp into small pieces. Heat large sauté pan and add butter. Once butter is bubbling add the shrimp. Toss and add Blackening seasoning.

Add cream cheese that has been softened (microwave for 2 minutes) Stir with a wooden spoon and add soy sauce, crabmeat and green onion. Once the mix has been combined, pour into a casserole dish and cool to create filling.

Place wonton squares on a cutting board and paint with egg wash. Scoop a half-ounce of filling into the center of the square wrappers. With four fingers, press in the middle of all four sides of the wrapper square. This creates a wonton flower. Press to create a seal. Cool for an hour, no longer.

Drop into deep fat fryer at 350 degrees, and cook for 4 to 5 minutes or until golden brown.

Crab and Spinach Stuffed in Brown Butter Vinaigrette

12 pieces of homemade ravioli pasta
8 oz. jumbo lump crabmeat
6 oz. spinach (blanched)
4 oz. pancetta
4 oz. brown butter vinaigrette
2 oz. grated reggiano parmesan cheese
1 oz lemon juice
salt and pepper to taste

Bring a large pot of water seasoned with salt to a rolling boil. Add pasta and cook for approximately 1.5 to 2 minutes. Do not over cook Add jumbo lump crabmeat, lemon juice, salt, pepper and brown butter vinaigrette and toss 30 seconds. Add spinach and toss for 15 seconds. Add ravioli to the pan and toss for moments. Season to taste. Spoon onto plate and finish with cheese.