Recipe: Jumbo Lump Crab Thai Salad

Recently I served this asian fusion appetizer at a bridal shower. It was actually a cooking demonstation, where they visited and I prepared their dinner. Although I made a variety of dishes, this was the best received as everyone at the party wanted the recipe - so I'll just post it here.
Jumbo Lump Crab Thai Salad
(Makes about 20 appetizers)
  • 1 - 1lb. pkg. Fresh Jumbo Lump Chesapeake Crab Meat
  • 1/4 c. coconut milk
  • 2 t.-1 T. green curry paste (depending on how hot you want it)
  • 2 Mangos, brunoise
  • 1/3 c. cilantro, chopped
  • 1/4 c. green onion, thinly sliced
  • 1 - pkg wontons
  • salt and pepper to taste
  1. Preheat oven to 400 degrees. Remove wontons from package and pile about 1/2 inch thick, cut with circle mold (1 1/2"-2" ring mold). Spray cookie sheet with non-stick cooking spray and lay out circle wontons, so they don't touch, place in oven and bake until golden brown - about 5-8 minutes.
  2. In a large bowl, combine coconut milk, green curry paste, salt and pepper, whisk until combined.
  3. Add crab meat, mango, cilantro, green onions to coconut milk-curry mixture and gently toss with spatula (careful not to break up the crab lump meat pieces).
To Serve: Place about 2 T. of salad mixture on each wonton and serve immediately.

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