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Categories:
cooking spray wonton wrappers canola oil salt dressing lime juice lime zest salt black pepper red pepper olive oil Salad lump crabmeat celery mango scallion cilantro
Viewed: 30 - Published at: 7 years agoIngredients
- For the Wonton Cups
- cooking spray
- 18 wonton wrappers, thawed if frozen
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- For the Dressing
- 2 tablespoons lime juice, fresh
- 1 teaspoon lime zest
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- For the Salad
- 1/2 lb lump crabmeat, picked over for shells and cartilage
- 1/4 cup celery, finely diced
- 1/2 cup mango, peeled and finely diced
- 1/4 cup scallion, thinly sliced white & green parts
- 2 tablespoons cilantro, coarsely chopped
Method
- Preheat oven to 375 degrees.
- Coat two min-muffin tins with cooking spray.
- 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.
- 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 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.
