Crab Salad in Crisp Wonton Cups

2015-04-11
  • Yield : 6 servings (serving size is 3 pieces)
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    170 calorie
  • Fat

    7 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    32 milligrams
  • Sodium

    448 milligrams
  • Carbohydrate

    17 grams
  • Fiber

    1 grams
  • Protein

    9 grams

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

Method

Step 1

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.

Step 2

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.

Step 3

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

Step 4

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.

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