Crab Salad with Wonton Crisps and Lime

Ingredients for Crab Salad with Wonton Crisps and Lime

• 8 square wonton wrappers, thawed if frozen

• About 1450ml vegetable oil

• 1 teaspoon finely grated fresh lime zest

• 1 1/2 tablespoons fresh lime juice

• 1/4 teaspoons salt

• 1/4 teaspoons black pepper

• 40ml olive oil

• 450g jumbo lump crabmeat, picked over

• 2 celery ribs, cut into 1/4-inch dice

• 60ml thinly sliced white and pale green parts of spring onions (reserve dark green parts for jasmine rice with peanuts and spring onions )

• Accompaniment: lime wedges

• a deep-fat thermometer

How to make Crab Salad with Wonton Crisps and Lime

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 182°C. 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.

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 spring onions to dressing and toss gently to combine.

Serve crab salad in glasses topped with wonton crisps.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.