Crab Salad with Mango Baked Wontons

Ingredients:

FOR THE WONTON CUPS

• Cooking spray
• 18 wonton wrappers, thawed if frozen
• 2 tsp canola oil
• kosher salt or sea salt

FOR THE DRESSING

• 2 TBLS fresh lime juice
• 2 TBLS olive oil
• 1 tsp grated lime zest
• 1/2 tsp red pepper flakes
• 1/4 tsp kosher salt

FOR THE SALAD

• 1/2 lb lump crabmeat
• 1 rib celery, finely diced
• 1/4 cup light mayonaise*
• 1/2 cup peeled and finely diced ripe mango
• 1/4 cup finely sliced scallions (white & green parts)
• 2 TBLS chopped fresh cilantro
• chopped parsley for garnish

Directions:

Preheat the oven to 375 degrees F. Coat 2 mini muffin tins with cooking spray.

MAKE THE WONTON CUPS
Brush both sides of the wonton wrappers with canola oil and place each wrapper into a section of a mini muffin tin. Gently press each wrapper into the tin and form it into a cup shape. Sprinkle with salt.

The trick is to make sure you crease the edges a bit inside the cups, you need to press them together, or else they will fold into each other during baking. Bake for 8-10 minutes, until browned and crisp.

MAKE THE DRESSING
In a small bowl, whisk the lime juice and zest, salt, and red pepper. Add the olive oil and whisk until combined.

MAKE THE SALAD
In a medium bowl, gently toss the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much. Add the dressing and gently toss to combine.

Both the salad and the wonton cups can be made up to a day ahead of time. Store the salad in an airtight container in the refrigerator and the wontons at room temperature in an airtight container. To serve, fill each cup with the crab salad and serve immediately.

*recipe has been modified from original version.

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