Traditionally used to enclose a savory filling, wonton wrappers are cut and fried into crisp triangles here, lending crunchy texture to soft crabmeat.
Wontons can be fried 1 day ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
35 min
Yield
Makes 8 servings
Ingredients
For wonton crisps
For crab salad
Special Equipment
Preparation
Make wonton crisps:
Step 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.
Make crab salad:
Step 2
Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
Step 3
Add crab, celery, and scallions to dressing and toss gently to combine.
Step 4
Serve crab salad in glasses topped with wonton crisps.
