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Crab Salad in Crisp Wonton Cups Recipe

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This recipe for Crab Salad in Crisp Wonton Cups is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º.
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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