Crab Salad in Crisp Wonton Cups

Recipe by WiGal
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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Coat two min-muffin tins with cooking spray.
  • 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.
  • Gently press each wrapper into the tin and arrange so that it forms a cup shape.
  • The wrapper will stick up out of the cup.
  • Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes.
  • Allow the cups to cool, then remove from the tin.
  • These can be prepared the day before and stored at room temperature in an airtight container.
  • 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 crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much.
  • Add the dressing and gently toss to combine.
  • This can be prepared the day before and stored in the refrigerator in an airtight container.
  • Fill each cup with the crab salad and serve immediately.
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