Asian Crab Salad Won Ton Crisp
This dish is equally at home as an hors d’oeuvre or a light first course, pairs well with bright fruit-forward sparklers as well as crisp chardonnay, like our 2004 Carneros Chardonnay. Serves four.

4 oz. Fresh Dungeness crab, shredded
2 Tbl. Red bell pepper, diced fine
2 Tbl. Yellow bell pepper, diced fine
2 Tbl. Scallions, sliced fine
1/2 Tsp. Sweet Soy glaze (recipe follows)
4 ea. Round Pot sticker 3”-4” “skin” (dough) available in produce section of market
2 oz. Micro Greens (available at specialty stores) or substitute finely sliced cabbage
2 oz. Sweet Thai chili sauce
½ cup Canola oil for frying

Procedure: Heat canola oil in small fry pan over medium heat and fry wonton skins for a minute per side and drain on paper towel. Retain small amount of diced peppers and scallions for garnish. In small mixing bowl combine Crab, remaining peppers and scallions and 1/2 tablespoon sweet soy glaze. Place wonton crisps on serving plate mound approximately 1/2 ounce of micro greens in center of crisp, and top with crab mix. Drizzle each with a small amount of Soy glaze and sweet Thai chili sauce, garnish with peppers and scallions and serve.

Sweet Soy Glaze
1/2 cup soy sauce
1/4 cup brown sugar

Procedure: blend ingredients in sauce pan and simmer on medium heat until reduced by one third and has become a syrup consistency. Chill for service.

These recipes are provided for your enjoyment. Artesa does not have a restaurant on-site.