Author Notes
Crispy baked wonton crackers topped with explosive Asian style crab salad flavored with CHA! by Texas Pete®, wasabi, pickled ginger, mayonnaise, cucumbers, bell pepper, and fresh sliced scallions. —sabrina
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Ingredients
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24
Wonton wraps, small
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1
Cucumber
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1 pound
Lump crab meat
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3 tablespoons
CHA! By Texas Pete
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2 tablespoons
Ponzu sauce
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1 teaspoon
Wasabi powder
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1 teaspoon
Sesame seeds
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2 tablespoons
Pickled ginger, drained, rough chopped
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1
red bell pepper, smaller diced
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1 bunch
Scallions, sliced thin
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3 tablespoons
Mayonnaise
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1
salt- to taste
Directions
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Preheat the oven to 350 degrees Fahrenheit.
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Cut the wonton wraps from corner to corner to form 48 triangles.
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Arrange the wonton triangles on a parchment-lined sheet tray and bake them in the oven for approximately 10-15 minutes or until they are just golden brown and fully crisp.
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Remove them from the oven to cool.
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Peel the cucumber and slice it into 48 very thin rings.
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Drain excess liquid from the can of lump crab meat and pick thru the meat to make sure all of the shells have been removed from the fabrication process.
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Place all the ingredients for the crab salad into a mixing bowl and mix everything together well.
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Season with salt and keep the crab salad in the refrigerator until you are ready to serve.
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To assemble, arrange the crispy baked wonton crackers on a large serving platter.
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Top each cracker with 1 thinly sliced ring of cucumber and 1 tablespoon of the spicy crab salad and serve.
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