Crab Salad in Crisp Wonton Cups
Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Crab Salad in Crisp Wonton Cups at home. Watching your figure? This dairy free and pescatarian recipe has 163 calories, 9g of protein, and 7g of fat per serving. For $1.85 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodnetwork requires olive oil, wonton wrappers, celery, and lime juice. 8 people have made this recipe and would make it again. It works well as a budget friendly salad. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 50%, this dish is good. Try Mock Crab Salad in Wonton Cups, Crab Wonton Cups, and Crab Rangoon Wonton Cups for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1/8 teaspoon black pepper
2 teaspoons canola oil
1 stalk celery, finely diced
2 tablespoons coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 teaspoon lime zest
1/2 pound lump crabmeat, picked over
1/2 cup finely diced mango
2 tablespoons olive oil
1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
1/4 teaspoons salt
1/4 cup thinly sliced scallions
18 wonton wrappers, thawed (if frozen)
Equipment:
oven
whisk
bowl
Cooking instruction summary:
Preheat the 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. Sprinkle 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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
