Lump crabmeat's delicate flavor provides a nice balance to crispy wonton chips.
Preheat oven to 400°F (200°C). Using Chef's Silicone Basting Brush, brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil; set aside. Place wonton wrappers on Large Grooved Cutting Board; brush with remaining oil. Using Pizza Cutter, slice each wonton diagonally in half, creating two triangles. Spacing closely together, place wontons on baking stone, ruffling two corners to create a shallow well in center of each wonton. Bake 10-12 minutes or until golden brown. Remove wontons from baking stone to Stackable Cooling Rack.
Meanwhile, using Citrus Press, juice lime to measure 1 tbsp (15 mL) juice. In Classic Batter Bowl, combine juice, mayonnaise, seasoning mix, garlic pressed with Garlic Press and salt; stir with Classic Scraper. Thinly slice onions and dice cucumber with Santoku Knife. Add onions and cucumber to batter bowl; stir until combined. Place crabmeat into (5-in./13-cm) Strainer; press to remove excess liquid. Add crabmeat; stir to coat.
Using Small Scoop, scoop crabmeat mixture into well of each wonton. Garnish with green onions, peanuts and bell pepper, if desired. Serve immediately.
U.S. Nutrients per serving: Calories 35, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Carbohydrate 3 g, Protein 1 g, Sodium 100 mg, Fiber 0 g
An additional pressed garlic clove, 1/2 tsp (2 mL) finely grated fresh gingerroot, 1/4 tsp (1 mL) salt and 1/8 tsp (.5 mL) ground cayenne pepper can be substituted for the Asian Seasoning Mix, if desired.
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