Crab Salad with Wonton Crisps and Lime
An elegant seafood salad featuring fresh jumbo lump crabmeat dressed with lime and olive oil, served with crispy fried wonton triangles. The combination of tender crab, crisp celery, and scallions is brightened with citrus and complemented by the crunchy wonton crisps.
Ingredients
- •8 pieces wonton wrappers
- •6 cups vegetable oil
- •1 teaspoon lime zest
- •1½ tablespoons lime juice
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •2½ tablespoons olive oil
- •1 lb jumbo lump crabmeat
- •2 ribs celery
- •¼ cup scallions
- •1 serving lime wedges
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
10 min
- 2.
Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
3 min
- 3.
Add crab, celery, and scallions to dressing and toss gently to combine.
2 min
- 4.
Serve crab salad in glasses topped with wonton crisps.
2 min
