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1
Preheat the fryer.
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2
In a saute pan, heat the olive oil.
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3
When the oil is hot, saute the onions and mushrooms for 1 minute.
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4
Stir in the shallots, garlic, and celery and saute for 30 seconds.
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5
Season with salt and pepper.
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6
Stir in the stock and bring up to a boil.
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7
Whisk in the whole milk, cream and crab boil.
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8
Bring the liquid up to a boil, reduce the heat, and simmer for 5 to 7 minutes.
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9
Whisk in the roux 1 tablespoon at a time until thoroughly incorporated into the soup.
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10
Reduce the heat to low and continue to cook, whisking until the mixture thickens.. Stir in the 1/2 pound crab meat, 1/4 cup green onions, and Worcestershire and simmer for 6 to 8 minutes.
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11
For the dumplings, in a mixing bowl, combine the remaining crabmeat and green onions together.
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12
Season with salt and pepper.
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13
Place a tablespoon of the filling in the center of each wonton.
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14
Bring up the corners to the center and twist.
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15
Fry each wonton for 2 minutes or until the wontons are golden, stirring constantly for over all browning.
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16
Remove from the fryer and drain on a paper-lined plate.
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17
Season with Essence.
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18
Ladle the soup in a shallow bowl.
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19
Arrange the wontons in the center of the soup.
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20
Garnish with chives.
