Traditionally used to enclose a savory filling, wonton wrappers are cut and
fried into crisp triangles here, lending crunchy texture to soft crabmeat.
For wonton crisps
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil
For crab salad
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions.
Special equipment: a deep-fat thermometer
Accompaniment: lime wedges
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.
Wontons can be fried 1 day ahead and
kept in an airtight container at room temperature.
Makes 8 servings.