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1
To make the soup: Remove the claws from the crabs and quarter the bodies.
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2
In a large stockpot, add the oil, ginger, shallots, and chile for 2 minutes until fragrant.
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3
Then add the crabs and miso.
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4
Cover with 1 gallon of cold water and place over medium heat; simmer for 30 minutes.
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5
In the meantime, you can focus on assembling the wontons.
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6
Heat a skillet over medium flame and coat with the peanut oil; add the ginger, shallot, and carrot, saute for 2 minutes to soften.
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7
Put the lump crabmeat in a mixing bowl and scrape in the ginger mixture.
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8
Fold in the green onion, chopped cilantro, mayonnaise, and lemon juice; season with salt and pepper.
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9
Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.
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10
Lay a wonton wrapper on a flat surface and brush with the beaten egg white.
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11
Drop 1 tablespoon of the crab filling onto the center of the wrapper.
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12
Fold the wonton in half, corner to corner, to form a triangle.
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13
Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesnt seep out.
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14
Brush the 2 side points with beaten egg white.
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15
Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal.
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16
Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet.
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17
When these are folded they look like Pope hats.
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18
When the wontons are all filled and folded, strain the soup broth to remove the solids and pour it into the hot pot.
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19
Bring the soup to a simmer.
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20
Toss in the shiitake mushrooms and the wontons; simmer for 15 minutes until the wontons are cooked.
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21
Add the lime juice and cilantro; ladle into soup bowls and serve.
