Asian Crab Salad on Wonton Crisps
- Preheat oven to 350 degrees F. On a lightly greased or parchment-lined 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.
- 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.
- Spoon about 1 tablespoon of crab salad onto each wonton crisp. Sprinkle with additional chopped green onions. Makes 20 appetizers.
From the Test Kitchen
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)
- Per serving:
- 69 kcal ,
- 5 g fat
- (2 g sat. fat ,
- 15 mg chol. ,
- 95 mg sodium ,
- 3 g carb. ,
- 0 g fiber ,
- 2 g pro.