Baked wonton wrappers are the perfect vessel for all sorts of appetizers. They work particularly well for this crab salad recipe. Make an effort to search out fresh Dungeness crab, although I suppose you could use canned crab if fresh isn’t available. For best flavor, mix the crab salad with the dressing and refrigerate overnight. Serve with cocktail napkins to catch any residual lime juice as this is more of a two-bite appetizer.
Recipe
Wonton Cups:
24 wonton wrappers
spray olive oil
kosher salt
Dressing:
zest of one lime
2 T. fresh lime juice
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/8 tsp. dried red pepper flakes
2 T. olive oil
Crab Salad:
1/2 lb. lump crabmeat
1 stalk celery, finely diced
1/2 c. mango, finely diced (can use frozen mango, thawed)
1/4 c. thinly sliced scallions
2 T. chopped fresh cilantro
1/4 c. finely chopped avocado
Preheat oven to 375-degrees. Spray a 24 mini muffin tin with olive oil cooking spray. Lay out the wonton wrappers on your counter and spray lightly with olive oil cooking spray. Place each wrapper in a mini muffin tin, pressing gently, overlapping the edges so that it fits and forms a cup shape. Parts will stick out over the cup. Sprinkle with kosher salt and bake 8 to 10 minutes until crisp and browned. Remove from oven and cool completely.
For the dressing, whisk all of the ingredients together until well combined.
For the crab salad, toss the ingredients together in a medium bowl. Add the dressing to combine. Refrigerate overnight so the flavors blend.
When ready to serve, taste the crab mixture and add more kosher salt and pepper to taste. Fill the cups with the crab mixture using a small spoon. Don’t fill too far ahead of serving as the bottoms may get soggy.