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Appetizer- Crab Salad in Wonton Cups


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Rate this recipe 4.4/5 (49 Votes)


  • For the wonton cups
  • Cooking spray
  • 18 wonton wrappers, thawed if frozen
  • 2 tsps. canola oil
  • 1/4 tsp. salt
  • For the dressing
  • 2 Tbs. fresh lime juice
  • 1 tsp. finely grated lime zest
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/2 tsp. red pepper flakes
  • 2 Tbs. olive oil
  • For the salad
  • 1/2 pound lump crabmeat, picked for shells
  • 1 stalk celery, finely diced (1/4 cup)
  • 1/2 cup peeled and finely diced ripe mango
  • 1/4 cup thinly sliced scallions (white and green parts)
  • 2 Tbs. coarsely chopped fresh cilantro



Step 1

Preheat oven to 375 degrees.

To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and gently press each wrapper 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. Cool cups and remove from the tin. 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 crab meat, celery, mango, scallions and cilantro. Add the dressing and combine. Fill each cup with the crab salad and serve immediately.

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