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Crab Wontons With Asian Slaw
1
/2 Pound Crab meat; picked over
For cartilage
2
2
1
1
Tablespoon Minced red onions
Teaspoon Chopped garlic
Tablespoon Chopped fresh cilantro
/2 Cup Cream cheese; softened
Salt; to taste
Freshly−ground black pepper; to taste
1
1
6 Wonton wrappers
/4 Cup Water
Oil; for frying
Juice of 2 limes
2
1
1
1
1
1
1
1
1
Tablespoon Soy sauce
/4 Cup Rice wine vinegar
/2 Cup Sesame oil
Cup Mung bean sprouts
Cup Julienned spinach
Cup Julienned radicchio
Cup Julienned Napa cabbage
Carrot; julienned
/2 Cup Julienned red onions
Chopped parsley; for garnish
1
/2 Fat; 0 Other Carbohydrates
Preheat the fryer. In a mixing bowl, combine the crabmeat, minced red
onions, 1 teaspoon of garlic, cilantro and cream cheese. Mix thoroughly.
Season with salt and pepper. Place a tablespoon of the filling in the center
of each wonton. Lightly brush the edges of the wonton with water. Fold one
corner of the wonton to the other, forming a triangle. Sealing the wontons
completely. Bring the two corners of the triangle together and press the
ends together to seal completely. Fold down the tip of the triangle down to
form the shape of a wonton. Set the wontons aside. In a mixing bowl, whisk
the lime juice, soy sauce, rice wine vinegar and sesame oil together. In a
large mixing bowl, combine the remaining ingredients together. Toss the
greens with the vinaigrette. Season with salt and pepper. Cover the bowl and
place in the refrigerator for about 1 hour. Fry the wontons in the hot oil
until golden, about 2 to 3 minutes. Remove from the oil and drain on a
paper−lined plate. Season with salt and pepper. To assemble, mound the
greens in the center of each plate. Arrange four wontons around each mound
of greens. Garnish with parsley. This recipe yields 4 servings.
Crab Wontons With Asian Slaw
167
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