When we were told about the Adaptable Avocado Recipe Challenge, we put our culinary minds to work. What could we do with an avocado that would be different, unique, off the beaten path? We spent Saturday afternoon chatting with some fellow foodies, knocking about some ideas of what flavors pair well with avocado. At first, our match was chicken, but Sunday morning brought enlightenment - crab was the way to go. We've had some success recently making dumplings and ravioli, and so, after much discussion, planning, testing, and of course, tasting, our newest creation was born. Here we bring you Fried Crab and Avocado Wontons.
We loved how the rich creaminess of the avocado matched with the sweetness of the crab meat. Fresh chives and tarragon from our garden gave the filling an herby balance. Frying the wonton brought crisp texture to the soft filling. We knew that some acidity was necessary to bring out these flavors, so we made a dipping sauce from sour cream, tomato and sweetened lime juice. This recipe made about fifty or so wontons, so there was plenty to share (which we did, with our neighbors across the street). Our experiment seems to have succeeded, for we, and the neighbors, thought these made a deliciously different appetizer.
The adaptable avocado - it's not just for guacamole anymore.
For the wontons:
1 ripe avocado, peeled and diced
1 teaspoon lemon juice
1 tablespoon fresh chives, chopped finely
1 tablespoon fresh tarragon, chopped finely
1 teaspoon salt
1 teaspoon white pepper
8 ounces cooked crab meat
1 package wonton wrappers
For the dipping sauce:
8 ounces sour cream
1 large tomato
1 tablespoon sweetened lime juice
salt to taste
Peanut oil for frying
After dicing the avocado, sprinkle it with lemon juice to avoid browning. In a large bowl, combine the avocado, herbs, salt and white pepper. Fold in the crab meat and mix well. One by one, lay out a wonton wrapper and place a teaspoon of the mixture in the center. Brush the edges of the wrapper with water and fold into desired shape. Cover with a damp dishcloth to avoid drying. To make the dipping sauce, chop the tomato in a food processor. In a bowl, combine the tomato and tomato juices with the sour cream. Add the sweetened lime juice and salt to taste. Set aside in refrigerator to chill. To fry the wontons, fill a deep skillet with peanut oil, enough to cover the wontons when they are put in. Heat the oil over medium-high heat for several minutes. Deep fry in batches of five or six until they become golden brown. Remove with a mesh frying skimmer and set aside on paper towels to soak up excess oil. Serve the hot wontons with the cool dipping sauce.
I think I can easily pop a couple in my mouth straight!
Wow. Sounds fantastic. Wish I were one of your neighbors.
There's a reason you don't see too many cooked avocado recipes: cooking destroys the avocados taste. I'm sure this is crunchy on the outside and creamy on the inside, but the distinctive taste of a fresh avocado would be ruined. Not a good showcase for the avocado, unfortunately.
We disagree with "Anonymous." The wontons are in the oil for such a quick time that the taste of the avocado was not lost.
Wow, so yummy, i want one right now! looks so good
Fancy summer party appetizer idea. This is really smart. Think mango would be nice inside the filling too?
Sounds terrific, the filling with crab and avocado is great!
Crab and avocado reminds me of California sushi rolls. What a great way to pair with deep-fried goodness! Will totally have to give these a go.. but I do have an aversion for deep-frying. I guess that's where the hubby comes in.. lol...
I love these, great combo of tasts!
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Thanks and keep up the good work!
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