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Recipe Detail Page
Gingered Crab Salad in Mini-Cones
Holiday 2011
Canned lump crab meat is a luxurious indulgence usually sold refrigerated in 1 lb (500 g)tins and shouldn’t be confused with the shredded crab meat found in smaller cans at the grocery store. If lump crab proves difficult to find, the meat from two King crab legs makes a suitable substitute, however you may not need to salt the finished salad. Dumpling wrappers can be found in Asian markets and increasingly at major grocers.
CONES
15 round dumpling wrappers (3 inches/8 cm each)
1 egg, beaten
Vegetable oil for deep frying
Salt
SALAD
1 cup (250 mL) lump crab, coarsely shredded
⅓ cup (80 mL) English cucumber, finely diced
1/4 cup (60 mL) sweet red pepper, finely diced
1 small shallot, finely diced
1 small red or green chili, seeds removed, minced
1 tbsp (15 mL) coriander leaves, finely chopped
1½ tsp (7 mL) ginger, minced
1 tbsp (15 mL) fresh lime juice
2 tbsp (30 mL) olive oil
Salt
1 Stack the dumpling wrappers and cut the stack in half through the centre to create30 equal halves. Working with one-half wrapper at a time, brush a small amount of egg on the surface of the wrapper along the full length of the cut edge. Hold down by placing your index finger at the centre of the cut edge, and using your other hand lift 1 of the corners and turn inwards towards the remaining wrapper to form a cone shape. Continue rolling in a circular motion until the wrapper is fully enclosed and resembles a small ice cream cone. Gently press the outside cut edge of the wrapper against the body of the cone to ensure it is secure. Place upside down on a cookie sheet and proceed to roll the remaining wrapper halves into cones.
2 Pour a 4-inch (10-cm) depth of vegetable oil into a medium saucepan. Heat over medium high until a deep fry thermometer registers 325°F (160°C). Working in batches, fry cones for 4 to 5 minutes, turning often, until crisp and golden. Remove with a slotted spoon to a paper-towel-lined plate to drain. Sprinkle with salt. Finished cones may be made ahead and stored in an airtight container for up to a week.
3 Prepare the salad by combining the crab, cucumber, pepper, shallot, chili, coriander and ginger. Mix gently, cover and refrigerate for up to 2 days.
4 When ready to assemble, dress the crab with the lime juice and olive oil. Check for seasoning, and salt to taste. Fill each cone with a generous tablespoon (15 mL) of salad. Serve immediately.
Makes 30 pieces
