Crab Salad In Crisp Wonton Cups

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• cooking spray
• 18 wonton wrappers, thawed if frozen
• 2 teaspoons canola oil
• 1/4 teaspoon salt
• 2 tablespoons lime juice, fresh
• 1 teaspoon lime zest
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1/2 lb lump crabmeat, picked over for shells and cartilage
• 1/4 cup celery, finely diced
• 1/2 cup mango, peeled and finely diced
• 1/4 cup scallion, thinly sliced & green parts
• 2 tablespoons cilantro, coarsely chopped

Recipe

• 1 preheat oven to 375 degrees.
• 2 coat two min-muffin tins with cooking spray.
• 3 to make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin.
• 4 gently press each wrapper into the tin and arrange so that it forms a cup shape.
• 5 the wrapper will stick up out of the cup.
• 6 sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes.
• 7 allow the cups to cool, then remove from the tin.
• 8 these can be prepared the day before and stored at room temperature in an airtight container.
• 9 to make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper.
• 10 add the olive oil and whisk until well combined.
• 11 to make the salad, in a medium bowl, gently toss together the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much.
• 12 add the dressing and gently toss to combine.
• 13 this can be prepared the day before and stored in the refrigerator in an airtight container.
• 14 fill each cup with the crab salad and serve immediately.