September 17 2018


This months recipe is a crabby cool appetizer that will kick up the cocktail party at your next hobnob. I hope you will enjoy and until next month, Bon Appetite.
                     CURRIED CRAB CANNOLI’S             
                        SERVES 4 (8 CANNOLI’S)
1Lb. – Snow crabmeat drained well
1 Cup – Heillmans Mayonnaise
1TB. – Curry Powder
1tsp – Celery salt
¼ Cup – Celery Minced and Juice squeezed out
¼ Cup – Cucumber Minced and Juiced squeezed out
1TB.- Chives Minced
Juice from 1 lime
  1. Mix all ingredients well and refrigerate. Can be made one day earlier.
8 – Wonton skins raw
1 egg
1TB. - Water
1 – Half inch metal pipe about one foot long (cleaned and sanitized) and dry
  1. Preheat a small electric fryer or wok to 350*
  2. Mix the egg and water to create an egg wash. Wrap one wonton wrap over pipe lying down on table.
  3. Brush one side of the entire edge of the skin and wrap around pipe until it closes and seals.
  4. While wearing an oven mitt, dip wonton in fryer and cook until golden brown.
  5. Pull out, let cool slightly, and slide off on a paper towel. Repeat with remaining wontons and let cool.
  6. Lay out wontons and with a small spoon,spoon crab salad in both sides of the shells until all is used.
  7. Sprinkle the crabmeat showing with curry powder and chives. Serve two per order.