Project Foodie - Korbel: Crab Rangoon with Pineapple-Chile Dipping Sauce

Korbel: Crab Rangoon with Pineapple-Chile Dipping Sauce

Save Recipe: Crab Rangoon With Pineapple-Chile Dipping Sauce

Today’s winery recipe is provided by Korbel Champagne Cellars located in Guerneville, California. Established in 1882, Korbel Champagne Cellars has been a part of America's celebrations for more than 120 years. It has been the exclusive champagne of the past five presidential inaugurations, and was the champagne of choice during the Kennedy administration. The winery is full of the rich Russian River area history and is a must-show location whenever Project Foodie team members bring visitors to the area due to the wineries interesting and informative tours – and complimentary tastes of Korbel’s many offerings!

“Crab Rangoon with Pineapple-Chile Dipping Sauce” provides an intriguing mix of pineapple, Korbel champagne, chiles and crab meat in a wonderful appetizer. Try them and you’ll see that these bite-sized morsels are a hit at any event…

Crab Rangoon With Pineapple-Chile Dipping Sauce

By Korbel Chef Phil McGauley

For the Sauce:

1-1/2 cups fresh pineapple, diced
½ cup sugar
½ cup Korbel natural champagne
2 tsp. Jalapeño chili, minced
Juice of one lime

For the Rangoon:

4 oz. cream cheese
1 tbs. fresh cilantro, minced
2 tsp. green onion, minced
1 tsp. fresh ginger, minced
1 tsp. sugar
1 tsp. Jalapeño chili, minced
Juice of ½ lime
1 cup fresh Dungeness crab meat
Salt and pepper to taste
32 wonton skins
1 cup vegetable oil

In a small sauce pan, simmer pineapple, ½ cup sugar, champagne, chili, and lime juice over medium-high heat. Cook until thickened, about 10 minutes. Puree until smooth, set aside. In a small bowl blend together the cream cheese, cilantro, green onions, ginger, sugar, chili, and lime juice, and gently fold in the crab meat. Season with salt and pepper. Arrange wonton skins on a work surface. Place one teaspoon of crab mixture in center of each wonton skin, and then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a “hat”, and place on a parchment-lined baking sheet. Heat oil to 350 degrees over medium-high heat. Fry wontons in batches until golden brown on both sides. Drain on paper towels. Serve with pineapple sauce and Korbel Natural Champagne.

About Korbel Natural

For Korbel Natural, the quality begins with grapes from the Russian River Valley. Beautiful straw color and fine, active bubbles herald 2004 Korbel Natural. Elegant aromas of green apple, lemon and grapefruit lead to equally elegant flavors of green apple, lemon and lime, accented by subtle yeastiness. The virtually dry, yet polished style of Natural is complemented by crisp acidity that allows the flavors to build and linger on the palate.