auntie elaine's crab salad in crisp wonton cups
(1 RATING)
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. !!
No Image
prep time
15 Min
cook time
method
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yield
6 serving(s)
Ingredients
- FOR THE WONTONS
- 18 - wonton wrappers, thawed if frozen
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- FOR THE DRESSING
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- FOR THE SALAD
- 1/2 pound lump crabmeat, picked for shells
- 3/4 cup celery, finely diced
- 1/2 cup peeled and finely diced ripe mango
- 1/4 cup thinly sliced green onions, white and green parts
- 2 tablespoons coarsely chopped fresh cilantro
How To Make auntie elaine's crab salad in crisp wonton cups
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Step 1Preheat 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.
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Step 2To 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.
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Step 3To 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.
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