Thai Stone Crab Tostadas

Name: Thai Stone Crab Tostadas
Yield: serves 8
Ingredients: 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 jalapeño chile, seeded and minced; Coarsely chopped fresh cilantro for garnish

December 22, 2011

To show off Florida’s most famous shellfish, Chef Marty Blitz made miniature Thai-style tostadas at the Workshop in 1994. He replaced the conventional fried tortillas with wonton wrappers, which puff and crisp in the fryer and turn a rich nut-brown. Then he topped this crunchy base with a tangy crab and cabbage slaw sparked with fish sauce, lime juice, and chile. It’s finger food, but drippy. Offer sturdy napkins or small plates. If you dislike deep-frying, spoon the slaw into Bibb lettuce cups or Belgian endive leaves. You could also omit the wonton wrappers and serve the slaw in generous portions for lunch, or offer it as a side dish with baked or fried fish.

Recipe notes

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