Photo: Crab Salad in Crisp Wonton Cups Recipe
Directions
For the Wonton Cups:
Ingredients
- 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
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.
* Shellfish
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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By lazersharp_11803936
New Hyde Park, NY
on December 23, 2011
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I love this recipe, easy to make and always delicious.
By dandreotti
Blaine, MN
on November 21, 2011
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Fabulous appetizer! Made this last night for the family and everyone loved it. I did make a few changes. Not much of a sweet/savory mix person so I did not use the mango. I also did not have celery or cilantro so left those out. I did have red peppers and avacado so I diced them both into small pieces and added in. The lime flavor was perfect! I also loved the wonton cups. I will use those cups for all types of appetizers in the future.
By srherda
Todos Santos
on October 20, 2011
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The only complaint I have about this recipe is that it rated as an intermediate recipe. I have never made something so simple and yet have people rave about it, as much as this recipe. A little time consuming yes, but difficult no. I have made it twice for food fanatics & it is the first appetizer to go
Read all 48 reviews