Crab & Asian Pear salad

Market Forays
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Fall Recipes Winter Recipes Spring Recipes Summer Recipes		Fresh Rock Crab, Thai Basil and Yali Pear Salad, Served in Crisp Wonton Cups Topped with a Light Spicy Creamy Dressing
This elegant, original salad is easy to make and deliciously refreshing. The quality of the ingredients is key. We used Penryn Orchard Specialties Yali pears, fresh ginger and Thai basil from the farmers market. Wonton skins are available in the refrigerated section of your supermarket, or at Asian markets.
Bon Appetit!

Market Forays

Fresh Rock Crab, Thai Basil and Yali Pear Salad,

Served in Crisp Wonton Cups

Topped with a Light Spicy Creamy Dressing

This elegant, original salad is easy to make and deliciously refreshing.
The quality of the ingredients is key.
We used Penryn Orchard Specialties Yali pears,
fresh ginger and Thai basil from the farmers market.

Wonton skins are available in the refrigerated section of your supermarket, or at Asian markets.

Bon Appetit!

Ingredients	Process 1. Preheat oven to 375 degrees, on convection bake setting. 2. Brush wonton skins on both sides with grapeseed oil, and set them in muffin tins. 3. Bake wonton skins until nicely browned and crisp, about 10 minutes. Reserve in a dry place to keep them crisp. 4. Juice 2 limes. 5. Reserve ½ a Yali pear for garnish. Peel and core the rest of the pears, and dice them about ¼” dice. 6. Toss the diced pears with a little lime juice to keep them from browning. 7. Mince the green garlic. 8. Cut the basil in chiffonade (thin even strips.) 9. Gently toss together the crab meat, diced pear, 2 Tbs. minced green garlic (or to taste), minced ginger, 2 Tbs. basil, lime juice to taste. 10. Whisk together the crema, Sriracha, and 1 Tbs. lime juice. Taste and adjust seasoning to taste. Place in a squirt bottle. 11. Slice the reserved Yali pear paper thin for garnish. 12. Lift supremes (segments without any pith) from 2 limes. 13. Spoon the crab salad in wonton cups, drizzle a little crema, and garnish with pear slice and lime supreme. 14. Finish with a sprinkling of Hawaiian red salt. 15. Serve immediately.
Serves 6 as an appetizer 3 cups cooked and chilled rock crab meat (steam claws for 10 minutes, chill, then crack and pick meat. Can be done 1 day in advance. Keep well chilled.) 2 Yali pears (about 1 1/2 cups diced) ¼ cup Thai basil leaves 1 bunch green garlic 1 tsp. fresh minced ginger, or to taste 4 limes 1/3 cup crema (at Mexican markets, or use crème fraîche) 1 Tbs. Sriracha, or to taste Salt to taste 1 package wonton skins grapeseed oil or peanut oil muffin tin 1 tsp Hawaiian red salt
Equipment
1 steamer for the crab 1 sharp knife 1 cutting board 1 muffin tin

Ingredients

Process

1. Preheat oven to 375 degrees, on convection bake setting.

2. Brush wonton skins on both sides with grapeseed oil, and set them in muffin tins.

3. Bake wonton skins until nicely browned and crisp, about 10 minutes. Reserve in a dry place to keep them crisp.

4. Juice 2 limes.

5. Reserve ½ a Yali pear for garnish. Peel and core the rest of the pears, and dice them about ¼” dice.

6. Toss the diced pears with a little lime juice to keep them from browning.

7. Mince the green garlic.

8. Cut the basil in chiffonade (thin even strips.)

9. Gently toss together the crab meat, diced pear, 2 Tbs. minced green garlic (or to taste), minced ginger, 2 Tbs. basil, lime juice to taste.

10. Whisk together the crema, Sriracha, and 1 Tbs. lime juice. Taste and adjust seasoning to taste. Place in a squirt bottle.

11. Slice the reserved Yali pear paper thin for garnish.

12. Lift supremes (segments without any pith) from 2 limes.

13. Spoon the crab salad in wonton cups, drizzle a little crema, and garnish with pear slice and lime supreme.

14. Finish with a sprinkling of Hawaiian red salt.

15. Serve immediately.

Serves 6 as an appetizer

3 cups cooked and chilled rock crab meat (steam claws for 10 minutes, chill, then crack and pick meat. Can be done 1 day in advance. Keep well chilled.)

2 Yali pears (about 1 1/2 cups diced)

¼ cup Thai basil leaves

1 bunch green garlic

1 tsp. fresh minced ginger, or to taste

4 limes

1/3 cup crema (at Mexican markets, or use crème fraîche)

1 Tbs. Sriracha, or to taste

Salt to taste

1 package wonton skins

grapeseed oil or peanut oil

muffin tin

1 tsp Hawaiian red salt

Equipment

1 steamer for the crab

1 sharp knife

1 cutting board

1 muffin tin