Ingredients

• Wontons
• oil for frying
• 15 3-inch round (or square wontons cut into circles) wonton wrappers


• Crab Salad
• 8-10 ozs. crab meat, well drained
• 1/4 cup plus 2 tablespoons cup minced celery
• 1 tablespoon plus 1 1/2 teaspoons minced chives, plus more for garnish
• 2 teaspoons lemon zest (finely grated lemon peel)
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/8 teaspoon ground black pepper
• 4 oz. (1 cups) medium cheddar cheese, shredded


• Avocado Creme
• 1/4 cup avocado pulp
• 1/8 teaspoon salt
• 1 1/2 teaspoons lemon juice
• 2 tablespoons cup heavy cream

Directions

Pour enough oil into a skillet to cover wontons (about 1/4 inch deep). Heat oil to 350° F or on medium-high heat. Lay as many wonton wrappers as will fit into your skillet into the oil and fry until light golden brown, turning over to cook both sides (about 15-20 seconds per side). Adjust heat as necessary so wontons don't cook too quickly or take too long to cook. (Note: Cooking too quickly might burn wontons.) Drain fried wontons on paper towels. Set aside.


In a medium mixing bowl, combine crab, celery, chives and grated lemon peel. In a small mixing bowl, stir together mayonnaise, lemon juice and pepper, then add to crab mixture and gently toss to combine.


Place avocado pulp, salt, lemon juice and cream in a small mixing bowl and smash and stir until well blended (small lumps are normal). Cover and refrigerate until ready to use.

Preheat oven to 400° F.

Top each wonton with crab salad and spread almost to the edges. Sprinkle each wonton with 1 tablespoon shredded cheese. Place wontons on a baking sheet and heat in the oven just long enough to melt the cheese (about 1-3 minutes).

To serve, arrange 3 wontons on each plate with a spoonful of Avocado Creme on the side. Garnish with chives if desired.