Crispy baked wonton crackers topped with explosive, Asian-style crab salad flavored with CHA! by Texas Pete®, wasabi, pickled ginger, mayonnaise, cucumbers, bell pepper, and fresh sliced scallions.
YIELD: 48 crackers
PORTION (Serving Size): 1 cracker
• Lump crab meat: 1 lb.
• CHA! by Texas Pete®: 3 Tbsp.
• Ponzu sauce: 2 Tbsp.
• Wasabi powder: 1 tsp.
• Sesame seeds: 1 tsp.
• Pickled ginger, drained, rough chopped: 2 Tbsp.
• Red bell pepper, small diced:1 pepper
• Scallions, sliced thin: 1 bunch
• Mayonnaise: 3 Tbsp.
• Salt to taste
Wonton wraps, small: 24
Preheat the oven to 350 degrees Fahrenheit. Cut the wonton wraps from corner to corner to form 48 triangles. Arrange the wonton triangles on a parchment-lined sheet tray and bake them in the oven for approximately 10-15 minutes or until they are just golden brown and fully crisp. Remove wonton triangles from the oven to cool. Peel the cucumber and slice it into 48 thin rings. Drain excess liquid from the can of lump crab meat and pick through the meat to make sure all of the shells have been removed. Place all ingredients for the crab salad into a mixing bowl and mix well. Season with salt and keep the crab salad in the refrigerator until ready to serve. To assemble, arrange the crispy baked wonton crackers on a large serving platter. Top each cracker with 1 thinly sliced ring of cucumber and 1 tablespoon of the spicy crab salad and serve.