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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 24 |
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Lump Crabmeat's delicate flavor provides a nice balance to crispy wonton chips. Ingredients:
2 tsp vegetable oil, divided |
12 square wonton wrappers |
1 lime |
1/4 cup mayonnaise |
4 tsp asian seasoning mix |
1 garlic clove, pressed |
1/4 tsp salt |
2-3 green onions 1/4 cup/ thinly sliced |
1 4-in piece seedless cucmber |
1 can 6 oz lump crabmeat, drained |
additional scliced green onions, chopped peanuts and diced red bell pepper (optional) |
Directions:
1. 1 Preheat oven to 400*F using basting brush, brush Large Round stone with handles with 1 tsp of the oil; set aside Place wonton wrappers on large grooved cutting board; brush with remaning oil. using pizza cutter, slice each wonton diagonally in half, creating two triangles. Spacing closely together, place wontons on baking stone, ruffling two corners to creat a shallow well in center of each wonton. Bake 10-12 min or until golden brown. remove wontons from baking stone to Cooling rack
2. 2 meanwhile, using citrus press juice lime to measure 1 tbsp juice. in batter bowl, combine juice,mayonnaise, seasoning mix, garlic pressed and salt; stir with scraper. thinly slice onions and diced cucmbers. Add crabmeat; stir to coat.
3. using spoon scoop crabmeat mixture into well of each wonton. Garnish with green onion, peanuts and bell pepper if desired
4. Serve Immediately
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