Crab Salad in Crisp Wonton Cups
Prep Time: 25 min
Cook Time: 10 min
Ingredients:
| cooking spray | |
| 18 | wonton wrappers, thawed (if frozen) |
| 2 teaspoons | canola oil |
| 1/4 teaspoon | salt |
| 1 teaspoon | lime zest |
| 2 tablespoons | fresh lime juice |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | black pepper |
| 1/2 teaspoon | dried hot red pepper flake |
| 2 tablespoons | olive oil |
| 1/2 pound | lump crab meat |
| 1 stalk | celery, finely diced |
| 1/2 cup | finely diced mango |
| 1/4 cup | thinly sliced scallion |
| 2 tablespoons | coarsely chopped fresh cilantro leaves |
Directions:
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.
Source: foodnetwork.com
