Lotus Wontons with Spicy Crab Salad & Citrus Lobster Salad
Perfect for a snack, an appetizer, or passed canapé…even better for impressing your friends.
What do you do when you have leftover jumbo lump crab meat and a lobster tail? Shame yourself for not using it all the in the first go. Then pick yourself up and make some bomb canapés!
Wonton chips have been my preferred crisp for a while now, but this was the first time I tried baking them instead of frying. And let me tell you….it took a minute to get it right. Try after try, the ends kept falling in, destroying the cupped lotus look I was aiming for. But I finally figured out the perfect method, so you won’t have to!
This light dish is all about YOUR taste. Make it as citrusy or spicy as you’d like, just taste along the way.
Lotus Wontons
Set oven to 375°F. Place dry wontons in a muffin tin. Lightly brush the base of the wontons (the side facing you, not the side that touches the tin) with olive oil. If you plan on putting anything saucy in the cups (like the spicy crab salad), double up! Layer two wontons in one tin. Bake for 10-15 min until golden brown, but check often. Once the chips hit a crisp tan, they will brown (and burn) quickly. When baked, remove from oven and tins, lightly salt.
Chilled Citrus Lobster Salad
Ingredients
1 Lobster Tail
Handful of Arugula
1/2 Lemon
1/4 Yellow Bell Pepper, shaved
1 Tbsp Minced Garlic
2 Tsp Butter
1 Tsp Olive Oil
1/2 Shallot, minced
Directions
Consider making this dish the night before you need it, so the lobster meat has enough time to properly chill.
Cut lobster tail into segments. Heat butter and olive oil in medium pan. Sauté shallot and garlic until fragrant. Add lobster meat, cook until no longer translucent, about 5-7 minutes.
If making same day: Remove lobster from pan, place in the refrigerator until chilled.
Once lobster is chilled, mix with arugula, shaved peppers, and juice from a lemon. Add salt and pepper to taste. Spoon into lotus cups, serve.
Spicy Crab Salad
Ingredients
Jumbo Lump Crab Meat
Sriracha
Mayonaise
1/2 Lemon
Cilantro
2 Tsp Minced Garlic
S&P to taste
Directions
Nothing here requires actual cooking. Make the spicy sriracha sauce to you liking, start with equal parts mayo and sriracha, then go from there depending on how mild or spicy you’d like it to be. I’m all for spice, so I do a 2:1, sriracha mayo mixture. Once you’ve perfected your sauce, gently fold in the crab meat. Spoon into lotus cups, serve.
