Crab Salad In Crisp Wonton Cups

1. 1

   Preheat oven to 375 degrees.

2. 2

   Coat two min-muffin tins with cooking spray.

3. 3

   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.

4. 4

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

5. 5

   The wrapper will stick up out of the cup.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    Add the olive oil and whisk until well combined.

11. 11

    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.

12. 12

    Add the dressing and gently toss to combine.

13. 13

    This can be prepared the day before and stored in the refrigerator in an airtight container.

14. 14

    Fill each cup with the crab salad and serve immediately.

* Per serving · 4 servings · Values may vary.