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Category: Appetizer
Crab Salad in Wonton Cups - TastyPlanner.com
Chef: Cookinmamma
crisp wonton cups filled with a fresh crab salad
Ingredients
For the wonton cups
cooking spray
18 wonton wrappers, thawed if frozen
2 tsp canola oil
1/4 tsp salt
For the Dressing
2 Tbs Fresh Lime Juice
1 tsp finely grated lime zest
1/4 tsp Freshly ground black pepper
1/2 tsp red pepper flakes
2 Tbs olive Oil
For the salad
1/2 lb lump crabmeat, pick over for shells
1 stalk celery, finely diced (1/4 cup)
1/2 peeled and finely diced ripe mango
1/4 cup thinly sliced scallions (white & green)
2 Tbs coarsley chopped fresh cilantro
Instructions
Preheat oven to 375
Coat mini muffin tins with cooking spray.
To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will stick out of the cup. Sprinkle with salt and bake until browned and crisp, 8 – 10 minutes. Allow the cups to cool, then remove from the tin. These can be prepared the day before and stored at room temperature in a airtight container.
To make the dressing, whisk together the lime juice and zest, salt, black pepper, red pepper. Add the olive oil and whisk until well combined.
To make the salad, in a medium bowl, gently toss together the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much. Add the dressing and gently toss to combine. This can be prepared the day before and stored int he refrigerator in an airtight container.
Fill each cup with the crab salad and serve immediately.
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