Thai Stone Crab Tostadas

• Vegetable oil for frying
• 8 wonton wrappers, halved on the diagonal to make 16 triangles
• 1 cup stone crab meat (from about 1 pound cooked crab claws) or Dungeness crab meat
• 1 1/2 cups very finely sliced green cabbage
• 2 tablespoons minced red onion
• 2 tablespoons thinly sliced scallions
• 2 tablespoons Thai fish sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon sugar
• 1 teaspoon finely grated fresh ginger
• 1/2 jalapeno chile, seeded and minced
• Coarsely chopped fresh cilantro for garnish

1. For the fried wontons: In a 4-quart saucepan, heat 3 inches of vegetable oil to 375F.
2. Fry the wonton wrappers a few at a time, turning them once with tongs, until they puff and turn golden, less than a minute.
3. Drain on a rack or paper towels.
4. In a bowl, combine the crab meat with the cabbage, red onion, and scallions.
5. For the dressing: In a small bowl, whisk together the fish sauce, rice vinegar, lime juice, sugar, ginger, and chile.
6. Add the dressing to the slaw and toss well.
7. Put a spoonful of slaw on each wonton wrapper.
8. Garnish with chopped cilantro and serve immediately.
9. Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp white wine.
10. An off-dry white wine would also work with these sweet-tart Asian flavors.

vegetable oil, wonton wrappers, crab meat, green cabbage, red onion, scallions, fish sauce, rice vinegar, freshly squeezed lime juice, sugar, ginger, jalapeno chile, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/thai-stone-crab-tostadas-388177 (may not work)