Crab Wonton Salad

Menu Part: 
Cuisine Type: 

Crunchy fried wontons filled with crab make a delightful topping for this Asian inspired salad. Served on a bed of greens with red onions, sesame seeds and a zesty dressing this salad is a refreshing treat.


1lb. crab meat
3 bunches green onion, chopped
1/4 cup canola oil
1/4 cup dry sherry
1 Tbsp. white sugar
1/4 cup soy sauce
2 tbsp. ground black pepper
1 tbsp. cornstarch
2 tbsp. water
2 tbsp. sesame oil
1 package wonton skins

8 garlic cloves
Juice of 4 lemons
1 1/3 cup balsamic vinegar
1 cup canola oil
1 cup sweet soy sauce

2 1/2 lb. seasonal mixed greens
1 red onion, sliced, Julienne
sesame seeds, toasted


1. Heat 1/4 cup oil in a wok. Add chopped green onions, soy sauce and black pepper.

2. Mix sherry with cornstarch and water. Add to mixture in wok with sesame oil and mix well. Add sugar and continue cooking until mixture thickens and then toss in crab meat.

3. Cool.

4. Stuff wonton skins with 1-2 tsp. of filling and fold and seal.

5. Combine all ingredients for dressing in a blender and puree for 30 seconds.

6. Deep fry wontons until golden brown.

7. Arrange mixed greens on a plate with red onions and top with sesame seeds, fried wontons and dressing.

    More From FoodService Director

    Sponsored Content
    fish tacos

    From High Liner Foods.

    Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

    Understand consumer habits

    Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

    Industry News & Opinion

    The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

    Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

    Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

    Industry News & Opinion

    A study released by Sodexo indicates that gender-balanced management improves team performance.

    The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

    The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

    Industry News & Opinion

    Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

    Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

    The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

    FSD Resources