Crab Wonton Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
4

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.

Ingredients

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

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

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

Steps

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

    Ideas and Innovation
    soup sandwich

    Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

    This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

    Ideas and Innovation
    shrimp lemon

    In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

    First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

    Menu Development
    beau rivage resort blended burger

    Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

    In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

    Ideas and Innovation
    desserts plate

    We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

    FSD Resources