Crab Salad in Crisp Wonton Cups

Posted by Teri

Here’s another use for our delicious dungeness crab – I found this recipe in Fine Cooking Magazine. Wonton wrappers baked in muffin tins make a perfect crunchy cup to hold this succulent crab salad spiked with sweet mango, cilantro, scallions and lime. Fresh and light – a great summertime appetizer!

For the Wonton Cups:

Cooking spray

18 wonton wrappers

2 tsp. canola oil

¼ tsp. kosher salt

For the Dressing:

2 Tbs. fresh lime juice

1 tsp. finely grated lime zest

¼ tsp. kosher salt

¼ tsp. fresh ground pepper

½ tsp. crushed red pepper flakes

2 Tbs. olive oil

For the Salad:

½ lb. lump crab meat

1 rib celery, finely chopped

½ c. peeled and finely diced mango

¼ c. thinly sliced scallions

2 Tbs. coarsely chopped fresh cilantro

Heat oven to 375 degrees. Coat muffin tin with cooking spray.

Make the Wonton Cups:

 Brush both sides of the wonton wrapper with the canola oil and place each wrapper into a section of a muffin tin. Gently press each wrapper into a tin and arrange so that it forms a cup shape. The edges will stick up out of the cup. Sprinkle with salt and bake until brown and crisp, 8-10 minutes. Allow the cup to cool then remove from tin. These can be prepared a day ahead and stored at room temperature in an airtight container.

Make the Dressing:

 In a small bowl, whisk the lime juice and zest, salt, black pepper and red pepper. Add the olive oil and whisk until well combined.

Make the Salad:

In a medium bowl, gently toss 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 a day ahead and stored in the refrigerator in an airtight container. To serve, fill each cup with crab salad and serve immediately.

Yields 18 wonton cups

 

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