The weather here just started to change a bit. It looks like this week the temperature will be in the eighties, it’s hard to believe… I know. Starting this week I will try to post a few more salads. I have a huge list of salads that I always wanted to make. We had this salad today and it was very refreshing. I’m so glad I tried a salad instead of just making crab cakes like I always do. Try this one… I think we will really enjoy it.
Adapted from Gourmet, June 2005
Serves 8
- 8 square wonton wrappers
- 3 cups vegetable oil
Crab Salad
- 1/2 teaspoon finely grated fresh lime
- 1 1/2 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon olive oil
- 1 lb jumbo lump crabmeat, picked over
- 2 tablespoon thinly sliced scallions
- 1 tablespoon thinly sliced fresh chives
Whisk together zest, juice, salt, pepper in bowl until salt is dissolved, add olive oil and combine well. Add crab, scallions and chives to dressing and toss gently to combine.
Wonton Crisps
Using a heavy pot heat oil to 360 degrees. Cut wonton wrappers along the diagonal two times forming triangles. Fry three wontons at a time until golden brown. Place on a plate lined with paper towels to drain.
