1. wash and detach the crabs from the shell. Pat them dry well. Dice the crabs and form them into a mixing bowl with the mince, pork bacon, mushrooms without stalks and bamboo shoots. Stir until a firm paste forms. Add the rest of the ingredients and stir until well mixed.
2. Place 2 tsp of the filling in each wonton pastry sheet. Shape the wontons into small columns. Press the ends together well.
3. Place the “dim sums” in a greased steamer or on a plate. Steam the wontons at high temperature for 10 min.
By: Douglas Marsland at: Tormont Publications Inc.
338 Saint Antoine St. East Montreal, Canada H2Y 1A3
Our tip: Use a bacon with a strong flavor – it will add a special touch to this dish!