Chinese Crab Salad

By advancedlca

Ingredients

• 24 wonton wrappers
• 2 (8 ounce) containers lump crabmeat, picked free of shells
• 1 (5 ounce) can diced water chestnuts, drained and finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced fresh basil
• 1 teaspoon lime zest
• 2 teaspoons fresh lime juice
• 1/2 teaspoon wasabi powder
• Garnish: black sesame seeds

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 325 degrees. Spray 24 cups of a miniature muffin pan with nonstick cooking spray.

2. Place center of wonton wrappers in wells of prepared muffin pan, allowing reaminder of wrapper to extend above pan to form a cup. Spray edges of wrappers with nonstick cooking spray. Bake for 12-14 minutes, or until edges of wrappers are lightly browned and crisp. Cool in pan for 10 minutes. Remove from pan and cool completley on wire racks.

3. In a large bowl, combine crabmeat, water chestnuts, mayonnaise, chives, ginger, basil, lime zest, lime juice, and wasabi powder. Spoon into cooled wonton cups. Garnish with black sesame seeds, if desired. Serve immediately.