• 6servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E
MineralsNatrium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 18 wonton wrappers, thawed (if frozen)

  3. 2 teaspoons canola oil

  4. 1/4 teaspoon salt

  5. 1 teaspoon lime zest

  6. 2 tablespoons fresh lime juice

  7. 1/4 teaspoons salt

  8. 1/8 teaspoon black pepper

  9. 1/2 teaspoon dried hot red pepper flakes

  10. 2 tablespoons olive oil

  11. 1/2 pound lump crabmeat, picked over

  12. 1 stalk celery, finely diced

  13. 1/2 cup finely diced mango

  14. 1/4 cup thinly sliced scallions

  15. 2 tablespoons coarsely chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. For the Wonton Cups:

  2. For the dressing:

  3. Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.

  4. 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.

  5. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

  6. 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.


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