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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 The Koupal Family Cookbook, 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:  
Wonton cups:
Cooking spray
18 wonton wrappers
2 tsp canola or vegetable oil
1/4 tsp salt

Dressing:
2 tbsp fresh lime juice (one juicy larger lime)
1 tsp lime zest
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp red pepper flakes
2 tpsp olive oil

Salad:
1/2 pound lump crab meat (checked for shell fragments)
1 stalk celery, finely diced (1/4 cup)
1/2 cup finely diced ripe mango
1/4 cup thinly sliced scallions
2 tbsp coarsely chopped fresh cilantro
Directions:
Directions:
Preheat oven to 375º.
To make wonton cups, brush both sides of wrappers with the oil and gently press into mini-muffin tins so they form cup shapes. Sprinkle with salt and bake until browned and crisp, 8-10 minutes. Cool and remove from tins.

To make dressing, whisk together lime juice and zest, salt, black pepper and red pepper. Whisk in olive oil 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 wonton cups with salad mixture and serve immediately.

 

 

 

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