Melt butter and sauté onion and celery for 8 to 10 minutes or until
Add green onion and crawfish and saute for 5 minutes.
Add garlic, peppers, chili powder and cook for 1 minute.
tomatoes, cream and chicken broth; bring just to a boil and stir in
roux. Cook and stir until thickened. Reduce heat to low and add cheese;
stir until melted. Cool in fridge for 1 hour.
Lay 4 wonton skins
on a clean, dry surface. Brush outer edges of each with beaten egg.
Place 1 tb filling in center; put of 4 corners of each over filling and
pinch edges together to seal. Place on waxed pepper and repeat with
Refrigerate until ready to fry:
oil for deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes
or until golden brown. Drain on paper towels and serve immediately.
Melt butter over medium heat. Add flour and cook and stir
until roux is the color or honey.