CRAB SALAD WITH WONTON CRISPS AND LIME

Crab Salad with Wonton Crisps and Lime image

Yield Makes 8 servings

Number Of Ingredients 15

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 (reserve dark green parts for jasmine rice with peanuts and scallions )
Accompaniment: lime wedges
Special Equipment
a deep-fat thermometer

Steps:

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.