Crab Salad in Crisp Wonton Cups

Ellie Krieger receipe... Difficulty: Medium Prep Time: 25 minutes Cook Time: 10 minutes Yield: 6 servings (serving size is 3 pieces) Nutritional Analysis Per Serving Calories 170 Total Fat 7g Saturated Fat 1g Monounsaturated Fat 5g Polyunsaturated Fat 1g Cholesterol 32mg Sodium 448mg Protein 9g Carbohydrates 17g Fiber 1g

Crab Salad in Crisp Wonton Cups
Crab Salad in Crisp Wonton Cups

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • For the Wonton Cups:

  • Cooking spray

  • 18

    wonton wrappers, thawed (if frozen)

  • 2

    teaspoons canola oil

  • 1/4

    teaspoon salt

  • For the dressing:

  • 1

    teaspoon lime zest

  • 2

    tablespoons fresh lime juice

  • 1/4

    teaspoons salt

  • 1/8

    teaspoon black pepper

  • 1/2

    teaspoon dried hot red pepper flakes

  • 2

    tablespoons olive oil

  • For the salad:

  • 1/2

    pound lump crabmeat, picked over

  • 1

    stalk celery, finely diced

  • 1/2

    cup finely diced mango

  • 1/4

    cup thinly sliced scallions

  • 2

    tablespoons coarsely chopped fresh cilantro leaves

Directions

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray. Brush the wonton wrappers with 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 overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined. In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

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