To show off Florida’s most famous shellfish, Chef Marty Blitz made miniature Thai-style tostadas at the Workshop in 1994. He replaced the conventional fried tortillas with wonton wrappers, which puff and crisp in the fryer and turn a rich nut-brown. Then he topped this crunchy base with a tangy crab and cabbage slaw sparked with fish sauce, lime juice, and chile. It’s finger food, but drippy. Offer sturdy napkins or small plates. If you dislike deep-frying, spoon the slaw into Bibb lettuce cups or Belgian endive leaves. You could also omit the wonton wrappers and serve the slaw in generous portions for lunch, or offer it as a side dish with baked or fried fish.

　　

Ingredients

serves 8

　　

Fried Wontons

Vegetable oil for frying

　　8 wonton wrappers, halved on the diagonal to make 16 triangles

　　1 cup stone crab meat (from about 1 pound cooked crab claws) or Dungeness crab meat

　　1 1/2 cups very finely sliced green cabbage

　　2 tablespoons minced red onion

　　2 tablespoons thinly sliced scallions

　　

Dressing

2 tablespoons Thai fish sauce

　　1 tablespoon unseasoned rice vinegar

　　1 tablespoon freshly squeezed lime juice

　　1 teaspoon sugar

　　1 teaspoon finely grated fresh ginger

　　1/2 jalapeño chile, seeded and minced

　　Coarsely chopped fresh cilantro for garnish

　　

Step 1

For the fried wontons: In a 4-quart saucepan, heat 3 inches of vegetable oil to 375°F. Fry the wonton wrappers a few at a time, turning them once with tongs, until they puff and turn golden, less than a minute. Drain on a rack or paper towels.

　　

Step 2

In a bowl, combine the crab meat with the cabbage, red onion, and scallions.

　　

Step 3

For the dressing: In a small bowl, whisk together the fish sauce, rice vinegar, lime juice, sugar, ginger, and chile.

　　

Step 4

Add the dressing to the slaw and toss well. Put a spoonful of slaw on each wonton wrapper. Garnish with chopped cilantro and serve immediately.

　　

Step 5

Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp white wine. An off-dry white wine would also work with these sweet-tart Asian flavors.

　　The Cakebread Cellars American Harvest Cookbook