Crab Salad in Crisp Wonton Cups

By Treebs

From "The Food you Crave" by Ellie Krieger (Food Network)

Ingredients

• FOR THE WONTON CUPS:
• Cooking spray
• 18 wonton wrappers, thawed if frozen
• 2 tsp canola oil
• 1/4 tsp salt
• FOR THE DRESSING:
• 2 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• FOR THE SALAD:
• 1/2 lb lump crabmeat, picked over the shells and cartilage
• 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 tbsp coarsely chopped fresh cilantro

Preparation

Step 1

1.) Preheat the oven to 375 degree F. Coat two mini-muffin tins with cooking spray.

2.) 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.

3.) 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.

4.) 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