1/2 pound Crab meat; picked over for cartilage 2 tablespoons minced red onions 2 teaspoons chopped garlic 1 tablespoon chopped fresh cilantro 1/2 cup cream cheese, softened salt, to taste freshly-ground black pepper, to taste 16 wonton wrappers 1/4 cup water oil, for frying 2 limes, juiced 2 tablespoons soy sauce 1/4 cup rice wine vinegar 1/2 cup sesame oil 1 cup mung bean sprouts 1 cup Julienned spinach 1 cup Julienned radicchio 1 cup julienned napa cabbage 1 carrot, julienned 1/2 cup julienned red onions chopped parsley, for garnish
Preheat the fryer. In a mixing bowl, combine the crabmeat, minced red onions, half the garlic, cilantro and cream cheese. Mix thoroughly. Season with salt and pepper.
Place a tablespoon of the filling in the center of each wonton. Lightly brush the edges of the wonton with water.
Fold one corner of the wonton to the other, forming a triangle. Sealing the wontons completely. Bring the two corners of the triangle together and press the ends together to seal completely. Fold down the tip of the triangle down to form the shape of a wonton. Set the wontons aside.
In a mixing bowl, whisk the lime juice, soy sauce, rice wine vinegar and sesame oil together. In a large mixing bowl, combine the remaining ingredients together. Toss the greens with the vinaigrette. Season with salt and pepper. Cover the bowl and place in the refrigerator for about 1 hour.
Fry the wontons in the hot oil until golden, about 2 to 3 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, mound the greens in the center of each plate. Arrange four wontons around each mound of greens. Garnish with parsley.