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auntie elaine's crab salad in crisp wonton cups

(1 rating)
janniann avatar
Recipe by
Janice Splaha
@janniann
North Versailles, PA

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. !!

(1 rating)
yield 6 serving(s)
prep time 15 Min

Ingredients For auntie elaine's crab salad in crisp wonton cups

  • FOR THE WONTONS
  • 18
    wonton wrappers, thawed if frozen
  • 2 tsp
    canola oil
  • 1/4 tsp
    salt
  • FOR THE DRESSING
  • 2 Tbsp
    fresh lime juice
  • 1 tsp
    finely grated lime zest
  • 1/4 tsp
    salt
  • 1/8 tsp
    ground black pepper
  • 1/2 tsp
    red pepper flakes
  • 2 Tbsp
    olive oil
  • FOR THE SALAD
  • 1/2 lb
    lump crabmeat, picked for shells
  • 3/4 c
    celery, finely diced
  • 1/2 c
    peeled and finely diced ripe mango
  • 1/4 c
    thinly sliced green onions, white and green parts
  • 2 Tbsp
    coarsely chopped fresh cilantro

How To Make auntie elaine's crab salad in crisp wonton cups

  • 1
    Preheat 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.
  • 2
    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.
  • 3
    To 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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