Auntie Elaine's Crab Salad In Crisp Wonton Cups Recipe

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Auntie Elaine's Crab Salad in Crisp Wonton Cups

Janice Splaha

By
@janniann

My sister-in-law, Elaine, is the best cook I know. My husband and I have enjoyed her meals for many years.
She made this dish as an appetizer and her grandchildren loved it. That recommendation was good enough for me. !!


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Ingredients

FOR THE WONTONS

18
wonton wrappers, thawed if frozen
2 tsp
canola oil
1/4 tsp
salt

FOR THE DRESSING

2 Tbsp
fresh lime juice
1 tsp
finely grated lime zest
1/4 tsp
salt
1/8 tsp
ground black pepper
1/2 tsp
red pepper flakes
2 Tbsp
olive oil

FOR THE SALAD

1/2 lb
lump crabmeat, picked for shells
3/4 c
celery, finely diced
1/2 c
peeled and finely diced ripe mango
1/4 c
thinly sliced green onions, white and green parts
2 Tbsp
coarsely chopped fresh cilantro

Directions Step-By-Step

1
Preheat oven to 375*

To make the wonton cups, brush both sides of the wonton wrappers with canola oil and gently press each wrapper into a mini-muffin tin so that it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes. Cool cups and remove from tin.
2
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.
3
To make salad, in a medium bowl, gently toss together the crab meat, celery, mango, green onions and cilantro. Add the dressing and combine. Fill each cup with the crab salad and serve immediately.

About this Recipe

Course/Dish: Fish, Seafood, Salads
Other Tag: Quick & Easy