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Crab and Artichoke Salad with Wonton Croutons

Makes 4 Servings

Salad dressing (about 1/2 cup)
3 tablespoons of fresh orange juice
2 tablespoons of seasoned rice vinegar
2 teaspoons of sweet chili sauce
2 teaspoons of soy sauce
1 teaspoon of lemon juice
1 teaspoon of sugar
1/2 teaspoon salt
2 tablespoons walnut oil or extra virgin olive oil
1 teaspoon sesame oil
2-3 large vine-ripened tomatoes, skinned, seeded, and chopped (concasse)
1-1/2 cups baby mixed greens

Crab Mixture

Lump cooked dungeness crab meat (about 1 cup)
1 cup artichoke hearts, cut into 1/2 inch pieces
12 pieces of lychees, cut in half
1/2 cup of mayonnaise
1/4 teaspoon salt
1 English cucumber, sliced thinly
1 large vine-ripened tomato, thinly sliced
3 tablespoons deep-fried wonton strips (wonton croutons)
3 tablespoons glazed walnuts (pre-packaged)
1 tablespoon toasted sesame seeds
Extra virgin olive oil
1 tablespoon each balsamic vinegar and Chinese Chinkiang vinegar

1. Combine all dressing ingredients except walnut oil and sesame oil in a large bowl. Slowly drizzle in the oils and whisk continuously until emulsified. Place tomato concasse in a small bowl; drizzle with 1 tablespoon salad dressing and set aside. Toss mixed baby greens with remaining salad dressing; drain well and set aside.

2. Combine crab mixture ingredients in a bowl. Stir to mix well. Slightly oil the inside of 4 small (6-ounce) ramekins; divide crab mixture equally among ramekins. Top with tomato concasse. Set aside in refrigerator.

3. To serve, line 4 large plates with sliced cucumber and sliced tomato. Invert ramekins onto center of each plate. Divide tossed mixed greens into 4 equal parts and place on top of crab mixture. Garnish with wonton croutons, glazed walnuts, and toasted sesame seeds. Drizzle a little olive oil and vinegar mixture around the crab salad.

Recipe by Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified Master Chef, enjoys distinction as both a teacher and author. His many talents have found unique expression in 24 cookbooks; his most recent releases are "Martin Yan's Feast: The Best of Yan Can Cook," "Chinese Cooking for Dummies" and "Martin Yan's Asian Favorites." www.yancancook.com