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

    Industry News & Opinion

    This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

    The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

    The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

    Industry News & Opinion
    Madison food truck

    The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

    The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

    Members of MMSD and partner organization REAP Food...

    Industry News & Opinion

    Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

    The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

    About half (45%) of candidates won’t show...

    Menu Development
    zoodles

    Here’s how two operations are spotlighting produce this season.

    Oodles of zoodles

    Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

    A buffet boost

    The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

    FSD Resources