Gingered Crabmeat and Tobiko Caviar Napoleon

Featured in the Honolulu Star-Advertiser on October 3, 2012.
Recipe compliments of Russell Siu, 3660 on the Rise.



Gingered Crabmeat and Tobiko Caviar Napoleon

  • 6 ounces cooked Dungeness crabmeat
  • 2 tablespoons tobiko caviar (flying fish roe)
  • 1/8 cup diced green onions
  • 1 tablespoon mayonnaise
  • 1 teaspoon finely grated ginger
  • Salt and pepper to taste
  • Oil for shallow frying
  • 6 wonton wrapper
  • 2 greens onions for garnish, thinly sliced
  • 2 teaspoon black sesame seeds for garnish


  1. In a medium bowl, combine crabmeat, caviar, diced green onions, mayonnaise and ginger.
  2. Season to taste with salt and pepper.
  3. Let mixture sit for 1/2 hour for the flavors to develop.
  4. In a deep sauté pan, heat oil and fry each wonton wrapper until golden brown.
  5. Be sure to turn wonton over, so both sides are nice and brown.
  6. Spoon crab mixture onto the center of wonton.
  7. Place a wonton on top and add more crab mixture.
  8. Top with another piece of wonton and garnish with green onions and black sesame seeds.

Makes 2 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 17 g fat, 2.5 g saturated fat, 150 mg cholesterol, 650 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g sugar, 22 g protein


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