Ingredients
8
square wonton wrappers, thawed if frozen
About 6 cups vegetable oil
1
tsp finely grated fresh lime zest
1
1/2 tbsp fresh lime juice
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) Special equipment: a deep-fat thermometer
Accompaniment: lime wedges
Directions
2.
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.
4.
Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
5.
Add crab, celery, and scallions to dressing and toss gently to combine.
6.
Serve crab salad in glasses topped with wonton crisps.
8.
Wontons can be fried 1 day ahead and kept in an airtight container at room temperature.
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