Spicy Crab-and-Ginger Salsa with Sesame Wontons

Name: Spicy Crab-and-Ginger Salsa with Sesame Wontons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Chinese, Asian
Ingredients: 1 teaspoon Thai chili-garlic sauce or paste; 1 cucumber, peeled, seeded, and diced; 2 green onions, sliced; 1 Tbsp lime juice; 340 grams lump crabmeat, drained and coarsely chopped; 8 servings Peanut oil; 2 Tbsps chopped pickled ginger; 3 Tbsps rice wine vinegar; 1 teaspoons salt; 1 teaspoon sesame oil; 2 Tbsps sesame seeds, toasted; 2 Tbsps vegetable oil; 24 wontons

The recipe Spicy Crab-and-Ginger Sals If you have thai chili-garlic sauce, lime juice, pickled ginger, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Whisk together rice wine vinegar and next 5 ingredients. Stir in crabmeat and next 3 ingredients. Cover and chill until ready to serve.

Ingredients you will need

Rice Vinegar

Crabmeat

Equipment you will use

Whisk

Pour peanut oil to a depth of 1/2 inch into a large skillet. Fry wontons, in batches, in hot oil over medium-high heat 30 seconds on each side or until golden.

Ingredients you will need

Peanut Oil

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels; sprinkle with sesame seeds.

Ingredients you will need

Sesame Seeds

Equipment you will use

Paper Towels

Serve wontons with salsa.

Ingredients you will need

Salsa

NOTE: Chili-garlic sauce or paste may be found in the Asian section of the supermarket or in gourmet stores.

Ingredients you will need

Chili Garlic Sauce

Equipment

Whisk

Frying Pan

Paper Towels

Ingredients

Servings:

1teaspoon

Thai chili-garlic sauce or paste 1

cucumber, peeled, seeded, and diced 2

green onions, sliced 1Tbsp

lime juice 340grams

lump crabmeat, drained and coarsely chopped 8servings

Peanut oil 2Tbsps

chopped pickled ginger 3Tbsps

rice wine vinegar 1teaspoons

salt 1teaspoon

sesame oil 2Tbsps

sesame seeds, toasted 2Tbsps

vegetable oil 24

wontons

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Stonestreet Estate Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 36 dollars per bottle.