Crab Salad In Crisp Wonton Cups

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From the food you crave: luscious recipes for a healthy life. notice how to prepare the cups and salad with dressing the day before. then assemble on the day you need it. posted for zwt4.

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Steps

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Preheat oven to 375 degrees.

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Coat two min-muffin tins with cooking spray.

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To make the wonton cups , brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin.

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Gently press each wrapper into the tin and arrange so that it forms a cup shape.

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The wrapper will stick up out of the cup.

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Sprinkle with the salt and bake until browned and crisp , 8 to 10 minutes.

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Allow the cups to cool , then remove from the tin.

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These can be prepared the day before and stored at room temperature in an airtight container.

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To make the dressing , whisk together the lime juice and zest , the salt , black pepper , and red pepper.

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Add the olive oil and whisk until well combined.

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To make the salad , in a medium bowl , gently toss together the crabmeat , celery , mango , scallions , and cilantro , trying not to break up the crab too much.

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Add the dressing and gently toss to combine.

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This can be prepared the day before and stored in the refriger.

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Ingredients

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cooking spray, wonton wrappers, canola oil, salt, lime juice, lime zest, black pepper, red pepper flakes, olive oil, lump crabmeat, celery, mango, scallion, cilantro