INGREDIENTS
1 Pound of Crab Meat (Frozen is Fine)
1 Pack of Floured Dumpling Shell
6 Scallions (Green Onions)
1/2 Sweet Pepper (Diced)
1/2 Lemon (Juiced)
A Pinch of Sugar
2 Tablespoon of Dried Dill (Chopped)
1/4 Cup of Parsley (Chopped)
1 Teaspoon of Sea Salt & Fresh Ground Pepper
6 Ounces of Olive Oil

DIRECTIONS
Chop up crab meat into little bits, then toss into a large mixing bowl. Mix in scallions, red pepper, lemon zest, dill, sugar, salt, pepper, parsley, lemon juice and chervil if desired. Add a sprinkle of oil, toss and coat well. Spread wax paper on the table and get a little container of water, you’ll need them. Peel the dumpling shells one by one, coating both sides with water and put them on the wax paper. Fill a small amount in the center about the size of a quarter, then wrap it, pinching it closed. Make sure you keep the area wet and don’t put them too close together or they’ll stick and rip apart. Fill a skillet or wok with the remaining oil and heat with a high flame until oil crackles with a drop of water. Fry dumplings on both sides until golden brown, about 6-8 minutes each. If using raw fish, 8-10 minutes. Drain on paper towels or rack. Serve warm with soy sauce or dumpling dipping sauce. If desired, garnish with a lemon wedge and a spring of fresh parsley.