Crab Salad on Wonton crackers (CJ)

By KeyIngredient

Make small crackers with wonton wrappers

Top with cream cheese then crab

Ingredients

• Wontons
• Cut wontons in half or corner to corner
• Vegetable oil for deep frying
• Salt
• SALAD
• 1 cup (250 mL) lump crab, coarsely shredded
• 1/3 cup (80 mL) English cucumber, finely diced
• 1/4 cup (60 mL) sweet red pepper,finely diced
• 1 small shallot, finely diced
• 1 small red or green chili, seeds removed (I use get chili in squeeze tube 1/2 tsp more if you want it hotter)
• 1 tbsp (15 mL) coriander leaves finely chopped (I use 1 tsp of dried)
• 1 tsp (7 mL) ginger, minced
• 1 tbsp (15 mL) fresh lime juice
• 2 tbsp (30 mL) olive oil
• Salt

Preparation

Step 1

1 Cut wrappers in half or corner to corner to make triangles.
Don't cut all of them they half a package serves a lot.

2 Pour a 4-inch (10-cm) depth of vegetable oil into a medium saucepan. Heat over medium high until a deep fry thermometer registers 325°F (160°C). Working in batches, fry until crisp and golden.Remove with a slotted spoon to a paper-towel-lined plate to drain. Sprinkle with salt. Stored in an airtight container for up to a week.

SALAD

3 Prepare the salad by combining the crab, cucumber, pepper, shallot, chili, coriander and ginger. Mix gently, cover and refrigerate for up to 2 days.

4 When ready to assemble, dress the crab with the lime juice and olive oil. Check for seasoning, and salt to taste. Serve immediately.