Crab Salad in Crisp Wonton Cups

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Delicious and healthy! I make this a lot, especially during the summer.

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I love this recipe, easy to make and always a party favorite

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I made these for Thanksgiving and don't be fooled by the wonton cups...they are so easy to make. I made the crab salad the night before and kept it in a container. To keep the wonton cups from getting soggy, I kept them in a plastic bag and then filled them the next day with the crab salad right before serving and they were delicious. The flavors of the mango, cilantro and crab go well together.

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I followed the recipe, although I was a bit worried that it may be too "healthy" = too bland. I was super surprised how great it turned out. It is very refreshing and delicious. I made them as appetizers but my husband and I ended up eating the entire batch as dinner! I got crab meat from our local grocery store for about $8 for 1/2 lb, so it wasn't as expensive as I thought to make this dish. Will def make it again! (I may serve the salad and wanton cups separate for people to fill on their own, if I were to serve at a party, so the wanton cups don't get soggy.

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I prepared recipe as written, just used Belgian endive instead of wonton. A perfect quick summer happy hour ap.

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this recipe was recommended to me by my sister. I held off a year and just made it....wish I had gotten to it sooner. It has a clean taste that is refreshing for a summer dinner starter or a luncheon. you taste it all... crab, mango, refreshing lime and cilantro and the residual heat from the pepper flakes...Yum! I did my cups for 8 minutes and burnt the first batch. Be careful not to over oil the wanton wrappers. Maybe next time I will just spray them with the cooking spray.

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I was skeptical b/c of the kind of mixed reviews, but, the recipe sounded good to me, so i decided to try it. My conclusions:

It is expensive, but worth it. try costco for the crab meat. i got a pound for 14 bucks in December.

it does need seasoning. double the salt and the pepper.

it is a little limey, but don't cut the lime, add a little sweetner. I did about 2 tsps or so of agave nectar and it was perfect. taste the dressing before you pour it on the crab. you'll know then if it it needs seasoning or not.

the wonton cups are awesome! what a great idea. i can't eat fried foods b/c of a digestive problem, and these were SO crunchy and tasty it totally satisfied my crunch hunger.

It's great, healthy, refreshing and impressive to guests. so it needs a little salt and it's expensive. it's still a win for me!

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If I had read the comments first, I wouldn't have chose a less expensive appetizer, however, with a little tweaking I got a good result.

First, so glad I purchased real crab meat in a can (expensive and did NOT purchase crab flavored fish (cheap, cheap, cheap. When I put the crab meat in the bowl to check for bones, I added just a touch of lite mayo. Just a tablespoon or so to moisten and flavor the crab meat.

I made the dressing as written, but found it had way, way too much lime. Use less lime juice or just cut out the lime zest. Or you can use 1/2 lime juice and 1/2 lemon juice as someone else already suggested.

I also sprayed the wontons with the canned canola oil instead of brushing it on.

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I am a fan of Cilantro .. so I knew this was going somewhere....

I did what the recipe said. It seemed to be missing something; but still good.. so we drizzled Sirancha Hot Sauce on top and ate them all.

Actually next time I will marinate the night before like mentioned.

I really like this dish. Ill be taking it to my potluck next week.

I did want to say this reminds me of Thai food with lime, cilantro, and peppers/mango... but I love Thai..

Enjoy.. its a fun dish.

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I made these tasty treats for a Thanksgiving appetizer. A lot of the reviews said that this dish was bland. Here's the key. Make the salad a day or two before you're going to serve it so the flavors can set in. I used lemon instead of lime because I hate lime. I also threw in a little Old Bay seasoning. I also didn't use red pepper flakes, I used cayenne powder. I really didn't want my guests biting into pepper flakes. I also did a mixture of cliantro and Italian parsley. After a few hours in the fridge, I would stir up the salad, add a little more Old Bay and a little more olive oil. Once I put the salad in the wontons, I topped them with a little paprika and a little more cilantro and parsley...just to make it pretty. Let's just say that the poor crab wontons had zero shot of survival Thanksgiving Day.
Oh to those who think this is an expensive recipe, find yourself another appetizer. Don't scrimp on the crab meat by using imitation crab. It's just not the same.