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Crab Salad in Crisp Wonton Cups Recipe

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This recipe for Crab Salad in Crisp Wonton Cups, by , is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cook Smart

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
18 wonton wrappers - thawed if frozen
2 tsp canola oil
1/4 tsp salt
FOR THE DRESSING:
2 T fresh lime juice
1 tsp finely grated lime zest
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp red pepper flakes
2 T olive oil
FOR THE SALAD:
1/2 lb lump crabmeat, picked for shells
1 stalk celery, finely sliced [1/4 cup]
1/2 cup peeled and finely diced ripe mango
1/4 cup thinly sliced scallions, using white and green parts
2 T coarsely chopped fresh cilantro

Directions:
Directions:
Preheat oven to 375.
Brush both sides of the wonton wrappers with canola oil and gently press into a mini-muffin tin so it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes. Remove and cool.
FOR DRESSING:
Whisk together the lime juice and zest, salt, black pepper and red pepper.
Add the olive oil and whisk until well combined.
FOR SALAD;
Gently toss together the crab meat, celery, mango, scallions and cilantro in a medium bowl.
Add the dressing and combine. Fill each cup with the crab salad and serve immediately.

 

 

 

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