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Crab Salad in Wonton Cups Recipe

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This recipe for Crab Salad in Wonton Cups, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Ann


For the wonton cups:
cooking spray,
18 wonton wrappers,
2 tsp. canola oil,
1/4 tsp. salt

For the dressing:
2 tbsp.fresh lime juice,
1 tsp. grated lime zest,
1/8 tsp. fresh ground black pepper,
1/2 tsp. red pepper flakes;
2 tbsp. olive oil

For the salad:
1/2 pound lump crabmeat,
1 stalk celery, finely diced (1/4 cup),
1/2 cup peeled and diced ripe mango,
1/4 cup thinly sliced scallions (white and green parts),
2 tbsp. coarsely chopped fresh cilantro

Preheat oven to 375 degrees.
To make the wonton cups, bush both sides of the wonton wrappers with the canola oil and gently press each wrapper into a mini-muffin tin so it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8-10 minutes. Cool cups and remove from the tin.

To make the dressing, whisk together the lime juice and zest, the salt, black pepper and red pepper. Add the olive oil and whisk until well combined.

To make the salad, in a medium bowl, gently toss together the crab meat, celery, mango, scallions and cilantro. Add the dressing and combine. fill each cup with the crab salad and serve immediately.

Personal Notes:
Personal Notes:
A great light appetizer! Makes 18 cups (3 cups per serving) Each serving is 170 calories.




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