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

You can never have too many Chinese recipes, so give Spicy Crab-and-Ginger Salsa with Sesame Wontons a try. This recipe covers 10% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 216 calories, 8g of protein, and 19g of fat per serving. This recipe serves 8. A mixture of thai chili-garlic sauce, salt, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

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. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau