Photo: Crab Salad in Crisp Wonton Cups Recipe
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
* Shellfish Warning
Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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By luvoregon
on January 16, 2013
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Made this with shrimp, instead of crab. Just chopped the shrimp. Was fabulous. A great combination of flavors. Another winner from Ellie.
By familettic
Broomall, PA
on November 17, 2012
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Great recipe. The wontons were easy to make and a great idea for other appetizers. The crab mixture was really good. I also made it ahead of time and worked out perfect. The lime dressing worked well with the crab. I would definitely make again.
By OH foodies
on May 15, 2012
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Used fake crab, left out the salt, found the flavors & appearance wonderful. Second time I made them, I flipped the mini muffin tins over & smoothed the wontons over the humps. WAY faster and it leaves you with perfect openings to fill just before serving. Bake minimum time with the pans upside down! I agree with folks who worried about advance mixing of the lime juice with the fish (possibly "cooking" the crab.
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