Crab Salad In Crisp Wonton Cups

Serving 6 people

35 min


  • black pepper 1/8 teaspoon black pepper
  • canola oil 2 teaspoons canola oil
  • celery 1 stalk celery, finely diced
  • fresh cilantro leaves 2 tablespoons coarsely chopped fresh cilantro leaves
  • lime juice 2 tablespoons fresh lime juice
  • lime zest 1 teaspoon lime zest
  • lump crabmeat 1/2 pound lump crabmeat, picked over
  • mango 1/2 cup finely diced mango
  • olive oil 2 tablespoons olive oil
  • red pepper flakes 1/2 teaspoon dried hot red pepper flakes
  • salt 1/4 teaspoon salt
  • scallions 1/4 teaspoons salt
  • wonton wrappers 1/4 cup thinly sliced scallions
  • 18 wonton wrappers, thawed (if frozen)
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How to make it

  1. Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
  2. 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. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp.
  3. Remove from the tin and allow wrappers to cool.
  4. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes.
  5. Add the oil and whisk until well combined.
  6. In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro.
  7. Add dressing and toss to combine. Fill each cup with the crab salad and serve.