Name: Crab Salad in Crisp Wonton Cups
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings (serving size is 3 pieces)
Ingredients: Nonstick cooking spray; 18 wonton wrappers, thawed (if frozen); 2 teaspoons canola oil; 1/4 teaspoon salt; 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; 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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Crab Salad in Crisp Wonton Cups

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