Crab Salad with Wonton Crisps and Lime

My other half HAS to have something crunchy with every meal. To the point that he has to have a handful of potato chips along with a gourmet meal I have prepared. But I can outfox him with a recipe like this. Gourmet and crunchy...perfect. (And if you can sacrifice and not have the fried chips, the salad itself is wonderfully healthy.)


Crab Salad with Wonton Crisps and Lime
From Gourmet magazine.
Serves 8.


For wonton crisps:
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil


Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total.


Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.


For crab salad:
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions

Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.

Add crab, celery, and scallions to dressing and toss gently to combine.

Serve crab salad in martini glasses topped with wonton crisps.