Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Wonton Cups:
Cooking Spray
18 wonton wrappers, thawed if frozed
2 teaspoons canola oil
1/4 tsp. salt
Dressing:
1 tsp. lime zest
2 tbsp. lime juice
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. dried hot red pepper flakes
2 tbsp. olive oil
Salad:
1/2 pd. lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tbsp. coarsely chopped fresh cilantro leaves
Directions:
Preheat 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. Sprinke 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.