- 8 square wonton wrappers, thawed if frozen
- About 6 cups vegetable oil
- 1 teaspoon finely grated fresh lime zest
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons olive oil
- 1 lb jumbo lump crabmeat, picked over
- 2 celery ribs, cut into 1/4-inch dice
- 1/4 cup thinly sliced white and pale green parts of scallions (reserve dark green parts for jasmine rice with peanuts and scallions )
- Special equipment: a deep-fat thermometer
- Accompaniment: lime wedges
- Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
- Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
- Add crab, celery, and scallions to dressing and toss gently to combine.
- Serve crab salad in glasses topped with wonton crisps.