Crab Salad With Wonton Crisps And Lime Recipes

Steps:

• Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
• Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
• Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
• In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Steps:

• Preheat oven to 375 degrees. To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and gently press each wrapper into a mini-muffin tin so it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes. Cool cups and remove from the tin. To make the dressing, whisk together the lime juice and zest, the salt, black pepper and red pepper. Add the olive oil and whisk until well combined. To make the salad, in a medium bowl, gently toss together the crab meat, celery, mango, scallions and cilantro. Add the dressing and combine. Fill each cup with the crab salad and serve immediately.

Steps:

• Prepare cucumber cups:
• Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
• Prepare filling:
• Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
• Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
• Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

Steps:

• In a bowl, combine the crabmeat, lime zest, and enough mayonnaise to evenly coat the crab. Taste for seasoning. Arrange a layer of lettuce leaves or thinly sliced cucumbers on 4 salad plates. Place the crabmeat in a mound atop the lettuce or cucumbers. Serve.

Steps:

• Make wonton crisps:
• 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.
• Make crab salad:
• Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
• Add crab, celery, and scallions to dressing and toss gently to combine.
• Serve crab salad in glasses topped with wonton crisps.

Steps:

• Preheat the oven to 375.
• Spray 2 mini-muffin tins with cooking spray.
• Brush the wanton wrappers with oil, and place each wrapper into a section of a mini-muffin tin.
• Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup.
• Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
• Meanwhile mix crab meat, Cajun seasoning, celery, mayonnaise and scallions.
• Spoon into the wanton cups, and then top them with scallions, or parsley.

Steps:

• Preheat oven to 375 degrees.
• Coat two min-muffin tins with cooking spray.
• To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin.
• Gently press each wrapper into the tin and arrange so that it forms a cup shape.
• The wrapper will stick up out of the cup.
• Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes.
• Allow the cups to cool, then remove from the tin.
• These can be prepared the day before and stored at room temperature in an airtight container.
• To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper.
• Add the olive oil and whisk until well combined.
• To make the salad, in a medium bowl, gently toss together the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much.
• Add the dressing and gently toss to combine.
• This can be prepared the day before and stored in the refrigerator in an airtight container.
• Fill each cup with the crab salad and serve immediately.