Fried Crab and Avocado Wontons

By • June 17, 2012 • 1 Comments



Author Notes: We love how the rich creaminess of avocado matches with the sweetness of crab meat. Fresh chives and tarragon from our garden gives the filling an herby balance. Frying the wonton brings crisp texture to the soft filling. We know that some acidity is necessary to bring out these flavors, so there's a dipping sauce made from sour cream, tomato and sweetened lime juice.ChrisandAmy

Makes 50 wontons

For the wontons:

  • 1 avocado, peeled and diced
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 8 ounces crab meat, picked through for shells
  • 1 package wonton wrappers
  • 2-3 tablespoons water
  • peanut oil, enough for frying
  1. After dicing the avocado, sprinkle it with lemon juice to avoid browning.
  2. In a large bowl, combine the avocado, herbs, salt and white pepper. Fold in the crab meat and mix well.
  3. One by one, lay out a wonton wrapper and place a teaspoon of the mixture in the center.
  4. Brush the edges of the wrapper with water and fold into desired shape.
  5. Cover with a damp dishcloth to avoid drying.
  6. To fry the wontons, fill a deep skillet with peanut oil, enough to cover the wontons when they are put in.
  7. Heat the oil over medium-high heat for several minutes.
  8. Deep fry in batches of five or six until they become golden brown.
  9. Remove with a mesh frying skimmer and set aside on paper towels to soak up excess oil.
  10. Serve the hot wontons with the cool dipping sauce (recipe below).

Dipping Sauce

  • 8 ounces sour cream
  • 1 large tomato
  • 1 tablespoon sweetened lime juice
  • salt, to taste
  1. Chop the tomato in a food processor.
  2. In a bowl, combine the tomato and tomato juices with the sour cream.
  3. Add the sweetened lime juice and salt to taste.
  4. Set aside in refrigerator to chill.
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Stringio

about 2 years ago riv

Right up my alley, I just seasoned it with salt, pepper and lime juice and served them with yogurt sriracha sauce. I'll eat almost anything fried in a wonton, but this was a great combo!