The Giraffe Restaurant, in White Rock (British Colmbia), Canada, is an intimate gourmet delight just over the US border. The exterior is covered with ivy and the protected outdoor dining area has both overhead heaters and cozy blankets for guests. Or choose the indoor dining with white tablecloths, simple flower centerpieces and enjoy beautiful views of the Pacific Ocean.
The food has a wonderful French influence (try their seafood crepes) and every dish on the menu is fabulous. Executive Chef Dave Chow has been serving his crab won ton appetizer with mustard sauce for 15 years!
10 oz ¬†cream cheese
3 cans ¬† canned crab (approximately 8 oz) or fresh
3 tablespoons bread crumbs
1/4 cup ¬†sesame oil
1/2 bunch green onions
5 shakes tabasco
3 shakes Frank’s Hot Sauce ( you can substitute your favorite hot sauce in a bind)
2 tablespoons fresh ¬†lemon juice
1 pkg won ton wrappers
salt and pepper to taste
Drain crab well.
Blend all other ingredients.
Fold in crab and refrigerate before assembling.
Place a spoonful of crab filling onto a won ton wrapper. Fold and seal with fingers and a little water.
Quickly deep fry until brown and crispy.
Serve with your favorite mustard sauce.
Take a moment to check out The Gieaffe¬†website¬†and peek at their creative menus. You’ll be impressed with the menu Chef David and his Sous Chef ,Saion Wallace, prepare daily at this hidden gem of a restaurant.