| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 servings (serving size is 3 pieces) |
Ingredients
- Nonstick cooking spray
- 18 wonton wrappers, thawed (if frozen)
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/4 teaspoons salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried hot red pepper flakes
- 2 tablespoons olive oil
- 1/2 pound lump crabmeat, picked over
- 1 stalk celery, finely diced
- 1/2 cup finely diced mango
- 1/4 cup thinly sliced scallions
- 2 tablespoons coarsely chopped fresh cilantro leaves
Instructions
- 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.
Nutrition Facts
| Calories | 170 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 32 milligrams |
| Sodium | 448 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 1 grams |
| Protein | 9 grams |
Reviews
Easy peasy once I had got the hang of the wonton sheets and the mini muffin tin! Love the flavors, and always a hit when I make for get-togethers!
Easy yummy addictive. Sweet crab and mango with the slight acidity of lime. Crunch and texture and cilantro?!! Fabulous
Prepared salad ahead of time. Let it marinate in the refrigerator for a couple of hours. Delicious!
Amazing! Great crowd pleaser and super simple. I love the crisp wontons with the sweet tanginess of the crab and mango. The cilantro along with the lime juice give this dish a nice freshness. These need to be eaten quickly to avoid becoming soggy so don’t fill the shells until gusts arrive and are ready to eat! You won’t have to worry about these easy appetizers going to waste though they will be gone as quick as you can make them.
This recipe is delicious! Very fresh and light. Makes a nice light meal or great as an appetizer!
I have made this recipe several times for holidays and parties. Always a big hit! Even plain jane eaters love them! Getting ready to make them for the Super Bowl party we’re going to tomorrow…..GO DENVER!
Super easy and delicious!! I’ve made this at least 15 times and got rave reviews from everyone. Everyone wants the recipe and I wished I could say it was my creation. Hands down to Ms. Ellie. This is so good, and so healthy! I’m making 2 different batches for this July 4th weekend. All of the ingredients are readily available. No need for substitution. I like mine a bit spicy so I add half a teaspoon of crushed chili. The wonton cups is the highlight of the dish because it looks so fancy and difficult to make. It is just time consuming (since I have to make 60-100 to feed a party). I could invest in more molds and cut down the time effort.
Made this with shrimp, instead of crab. Just chopped the shrimp. Was fabulous. A great combination of flavors. Another winner from Ellie.
Great recipe. The wontons were easy to make and a great idea for other appetizers. The crab mixture was really good. I also made it ahead of time and worked out perfect. The lime dressing worked well with the crab. I would definitely make again.
Used fake crab, left out the salt, found the flavors & appearance wonderful. Second time I made them, I flipped the mini muffin tins over & smoothed the wontons over the humps. WAY faster and it leaves you with perfect openings to fill just before serving. Bake minimum time with the pans upside down! I agree with folks who worried about advance mixing of the lime juice with the fish (possibly “cooking” the crab.