Crab Salad In Crisp Wonton Cups - cooking recipe

Ingredients

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

Preparation

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.