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Asian Crab Salad on Wonton Crisps
Ingredients
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10
wonton wrappers, halved diagonally
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1
tablespoon cooking oil
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1
teaspoon sesame seeds (optional)
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1
3 ounce package cream cheese, softened
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1/3
cup mayonnaise or salad dressing
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1
tablespoon chopped green onion
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2
teaspoons grated fresh ginger
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1
teaspoon soy sauce
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1
teaspoon rice vinegar
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1/4
teaspoon toasted sesame oil
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1/8
teaspoon bottled hot pepper sauce
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1
6 ounce can lump crabmeat, drained, flaked, and cartilage removed
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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.
From the Test Kitchen
- Make Ahead Tip 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.
Nutrition Facts
(Asian Crab Salad on Wonton Crisps)
- Calories 69,
- Protein (gm) 2,
- Carbohydrate (gm) 3,
- Fat, total (gm) 5,
- Cholesterol (mg) 15,
- Saturated fat (gm) 2,
- Sodium (mg) 95,
- Percent Daily Values are based on a 2,000 calorie diet
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