by Diane Morgan
from The Christmas Table
(Chronicle Books, 2008)
Makes 20
The flavor of fresh crabmeat is so good on its own that my primary goal in developing this hors d’oeuvre was to use a minimum of ingredients. I wanted to highlight the crab flavor and texture, not mask it. Although I keep a jar of sambal ulek — an Indonesian hot chile paste — in my refrigerator at all times, I thought it might be too obscure to use in this recipe. When I went shopping to buy sambal ulek, my Asian market was out of stock, but my local supermarket had it in the Asian-foods section — yours probably will, too.
Cook’s note: Sambal ulek, also spelled sambal oelek, is an Indonesian condiment made from chiles, salt, vinegar, and sometimes garlic and tamarind. Sold in jars, it is a fiery paste with bright flavors — a little goes a long way. Other Asian chile pastes with garlic can be substituted, but this one is a favorite of mine. If refrigerated after opening, it will keep indefinitely.—Diane Morgan
convert Ingredients
For the wonton cups
20 wonton wrappers (from one 14-ounce package), each cut into 3-inch squares
3 tablespoons Asian sesame oil
For the crab filling
8 ounces fresh-cooked crabmeat, picked over for shells and well drained
1/4 cup mayonnaise
1 teaspoon minced fresh cilantro
1 teaspoon snipped fresh chives
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon sambal ulek (see Cook’s note), or more to taste
20 little fresh cilantro leaves for garnish
Directions
Make the wonton cups
1. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Have ready two 12-cup miniature muffin pans. Working with wonton wrappers at a time, brush the top side of each wrapper with sesame oil, and press, oiled side down, into a muffin cup. Repeat with the remaining wrappers. Brush the bottom of each wonton cup with a little sesame oil.
2. Bake until the wontons are golden brown, about 10 minutes. Let cool completely in the tins, then remove carefully. Store in a tightly covered container at room temperature until ready to fill. (The cups can be made up to 2 days ahead.)
Make the crab filling
1. Place the crabmeat in a medium bowl and use your fingers to flake the crabmeat. Using a rubber spatula, gently stir in the mayonnaise, minced cilantro, chives, lemon zest, and sambal ulek. Taste and adjust the seasoning, adding a bit more sambal ulek, if desired. Cover and refrigerate until ready to fill the wonton cups. (The crab filling can be made up to 1 day ahead.)
2. To assemble and serve, place the wonton cups on a serving platter. Spoon about 2 teaspoons of the crab filling into each cup, and garnish with a cilantro leaf.
Recipe © 2008 Diane Morgan. All rights reserved.

