Crab Salad in Crisp Wonton Cups

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
6 servings (serving size is 3 pieces)
Level:
Intermediate

NUTRITION INFO
Ingredients
  • For the Wonton Cups:
  • Cooking spray
  • 18 wonton wrappers, thawed (if frozen)
  • 2 teaspoons canola oil
  • 1/4 teaspoon salt
  • For the dressing:
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dried hot red pepper flakes
  • 2 tablespoons olive oil
  • For the salad:
  • 1/2 pound lump crabmeat, picked over
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced mango
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons coarsely chopped fresh cilantro leaves
Directions
  • Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.

  • Brush the wonton wrappers with 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 overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

  • Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

  • In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

  • Nutritional Analysis (Per Serving)

  • Calories: 170

  • Total fat: 7g

  • Saturated fat: 1g

  • Monounsaturated fat: 5g

  • Polyunsaturated fat: 1g

  • Cholesterol: 32mg

  • Sodium: 448mg

  • Carbohydrates: 17g

  • Protein: 9g

  • Fiber: 1g

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.


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    This recipe is featured in:

    Thanksgiving Entertaining