Legacy of Passion

Fennel and Crab Wontons

Fabulous fennel-y finger foods like this compliment sparkling cocktail conversation.


1/2 lb fresh crab meat; picked over
1 C Andy Boy Fennel, diced and lightly steamed
1 T honey
Juice of 1 lime
1/4 C chopped chives
1/2 t hot pepper sauce
1/2 T olive oil
Salt and ground white pepper to taste
1 pkg wonton skins thin and square
1 egg mixed with 1 T water
1 C shaved fennel
Juice of 1 lime
Mango Lime Puree:
1 ripe mango, peeled
juice of lime
2 t Sambal (chili condiment)
1/2 C Canola oil


  1. In a large bowl mix diced Andy Boy Fennel, honey, juice of one lime, chives, hot pepper sauce and olive oil. Let sit for 10 minutes, and then add crab.
  2. Spoon a small amount of filling on each wonton wrapper and brush edges with egg wash. Fold in half into triangles. Fold back the 2 corners like a tortellini.
  3. Heat oil in fryer to 350 degrees and fry rangoons until golden brown.
  4. Prepare purée by mixing mango, lime juice and sambal in blender. Slowly add oil and check for seasoning.
  5. Toss fresh shaved fennel in limejuice and garnish with mango puree. Set rangoons on top.

Serves 12