Ingredients

• 10  wonton wrappers, halved diagonally
• 1  tablespoon cooking oil
• 1  teaspoon sesame seeds (optional)
• 1  3-ounce package cream cheese, softened
• 1/3  cup mayonnaise or salad dressing
• 1  tablespoon chopped green onion
• 2  teaspoons grated fresh ginger
• 1  teaspoon soy sauce
• 1  teaspoon rice vinegar
• 1/4  teaspoon toasted sesame oil
• 1/8  teaspoon bottled hot pepper sauce
• 1  6-ounce can lump crabmeat, drained, flaked, and cartilage removed
•   Chopped green onions

Directions

1. Preheat oven to 350 degrees F. On a lightly greased baking sheet, place wonton wrappers. Brush with cooking oil. If desired, sprinkle with sesame seeds. Bake for 6 to 8 minutes or until golden and crisp. Cool on a wire rack.

2. For Asian crab salad, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in mayonnaise, the 1 tablespoon green onion, the ginger, soy sauce, vinegar, sesame oil, and bottled hot pepper sauce until combined. Fold in crabmeat.

3. Spoon about 1 tablespoon of crab salad onto each wonton crisp. Sprinkle with additional chopped green onions. Makes 20 appetizers.

Make-Ahead Directions: Prepare the wonton crisps and crab salad as directed up to 24 hours before serving. Store the wonton crisps in an airtight container; cover and chill the crab salad.