Active Time

　　35 min

　　Total Time

　　35 min

　　Traditionally used to enclose a savory filling, wonton wrappers are cut and fried into crisp triangles here, lending crunchy texture to soft crabmeat.

　　

Ingredients

Makes 8 servings

　　

For wonton crisps

8 square wonton wrappers, thawed if frozen

　　About 6 cups vegetable oil

　　

For crab salad

1 teaspoon finely grated fresh lime zest

　　1 1/2 tablespoons fresh lime juice

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　2 1/2 tablespoons olive oil

　　1 lb jumbo lump crabmeat, picked over

　　2 celery ribs, cut into 1/4-inch dice

　　1/4 cup thinly sliced white and pale green parts of scallions (reserve dark green parts for jasmine rice with peanuts and scallions )

　　Accompaniment: lime wedges

　　

Special Equipment

a deep-fat thermometer

　　

Make wonton crisps:

Step 1

Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.

　　

Make crab salad:

Step 2

Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.

　　

Step 3

Add crab, celery, and scallions to dressing and toss gently to combine.

　　

Step 4

Serve crab salad in glasses topped with wonton crisps.

　　Cooks' note:

　　Wontons can be fried 1 day ahead and kept in an airtight container at room temperature.