Southern Crab Dumplings

What do crab cakes and Chinese dumplings have in common? My Southern Crab Dumpling is a blend of southern crab boil flavors wrapped inside a traditional dumpling casing.

Southern Crab Dumplings
This recipe makes 34-38 dumplings

Southern Crab Dumplings:
1 tbsp butter
1 lb cooked crab meat
1 celery stalk, finely minced
½ green bell pepper, finely minced
¼ white onion, chopped
1 tsp fresh thyme
10 saltines, crushed
1 tbsp mayo
1/2 tbsp dijon mustard
1/2 tbsp soy sauce
1/2 tbsp Worcester sauce
1 tbsp cajun seasoning
Salt and pepper
Pre-made dumpling wrappers, thawed but covered in a wet towel to keep from drying out.
 
STEP 1 Sautee thyme, onion, celery, and bell pepper in butter.

STEP 2 In a bowl, combine the cooked aromatics with crushed saltines, crab meat, mayo, soy sauce, Worcester, dijon, salt, pepper, and cajun seasoning.

STEP 3 Fill dumpling wrappers with no more than 1 tbsp of the filling.

STEP 4 Heat 1 tbsp of vegetable oil in a large skillet over medium heat until warm. Place the potstickers in the pan, don't allow them to touch. When the dumplings get a nice golden brown color at the bottom, add 1/4 cup water and immediately cover with the lid (there will be a lot of splattering). 

STEP 5 Cook until the liquid has fully evaporated and the dumpling dough has cooked through, 3 to 5 minutes for fresh dumplings, 5 to 8 minutes for frozen dumplings. 

FIN. Transfer to a plate and garnish with chili crisp, soy sauce, and scallions.