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