Spicy Crab-and-Ginger Salsa with Sesame Wontons

This quick and easy appetizer will have your dinner guests talking. The spicy crab-and-ginger salsa is the perfect compliment to these yummy wontons sprinkled with sesame seeds.


Southern Living DECEMBER 2001

  • Yield: Makes 8 appetizer servings


  • 3 tablespoons rice wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1 to 2 teaspoons Thai chili-garlic sauce or paste
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 12 ounces lump crabmeat, drained and coarsely chopped
  • 1 cucumber, peeled, seeded, and diced
  • 2 green onions, sliced
  • 2 tablespoons chopped pickled ginger
  • Peanut oil
  • 24 wontons
  • 2 tablespoons sesame seeds, toasted


Whisk together rice wine vinegar and next 5 ingredients. Stir in crabmeat and next 3 ingredients. Cover and chill until ready to serve.

Pour peanut oil to a depth of 1/2 inch into a large skillet. Fry wontons, in batches, in hot oil over medium-high heat 30 seconds on each side or until golden. Drain on paper towels; sprinkle with sesame seeds. Serve wontons with salsa.

NOTE: Chili-garlic sauce or paste may be found in the Asian section of the supermarket or in gourmet stores.


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Spicy Crab-and-Ginger Salsa with Sesame Wontons Recipe