Crab And Spinach Dumplings/ Chanterelle Mushrooms/ Crispy Prosciutto/ Citrus Beurre Blanc Recipe

Preparation and Cooking

1. 1

   Prepare the Filling

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced shallots and garlic, sauté until translucent. Add chopped spinach and cook until wilted. Remove from heat and let cool. In a bowl, combine crab meat with the spinach mixture, salt, and pepper.

2. 2

   Assemble the Dumplings

   Place a teaspoon of the crab and spinach filling in the center of a wonton wrapper. Moisten the edges with water, fold over to form a triangle, and press to seal. Repeat with remaining wrappers and filling.

3. 3

   Cook the Dumplings

   Bring a large pot of salted water to a boil. Cook the dumplings in batches for about 3-4 minutes until they float. Remove with a slotted spoon and set aside.

4. 4

   Prepare the Chanterelle Mushrooms

   In the same skillet, add another tablespoon of olive oil and sauté the chanterelle mushrooms until golden brown. Season with salt and pepper, and set aside.

5. 5

   Crisp the Prosciutto

   In a separate pan, cook the prosciutto over medium heat until crispy. Drain on paper towels.

6. 6

   Make the Citrus Beurre Blanc

   In a saucepan, combine the remaining tablespoon of olive oil and shallots. Sauté until softened. Add lemon juice and reduce by half. Stir in butter gradually to create a smooth sauce. Finish with heavy cream and season to taste.

7. 7

   Plate the Dish

   On a plate, arrange the dumplings, top with sautéed chanterelles, and crumbled crispy prosciutto. Drizzle with citrus beurre blanc before serving.