Crab salad in crisp wonton cups

If you can eat shellfish without going into anaphylactic shock, I think you'll like this recipe. I am a big fan of recipes that can be prepared well in advance and then assembled and served at the last minute, and it's super easy to make.



For the wonton cups, you'll need:
Cooking spray
18 wonton wrappers, thawed if frozen
2 teaspoons canola oil
1/4 teaspoon salt

Preheat oven to 375F.
Coat mini muffin tins with cooking spray.
Brush both sides of wonton wrappers with canola oil and place in the muffin tin so they form little cups.
Sprinkle with salt.

Bake about 8-10 minutes until browned and crisp.
You can prepare the cups the day before and store at room temperature in an airtight container.

For the dressing, you'll need:
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil

Whisk ingredients until well combined.

For the salad, you'll need:
1/2 pound lumb crabmeat (be sure to check for parts of shells)
1 stalk celery, finely diced (1/4 cup)
1/2 cup peeled and finely diced ripe mango
1/4 cup thinly sliced scallions (white and green parts)
2 tablespoons coarsely chopped fresh cilantro

In a medium bowl gently combine the ingredients, taking care not to break up the lumbs of crabmeat.
Add the dressing and gently toss to combine.



You can prepare the salad the day before and store in the refrigerator in an airtight container. Then fill each cup with the crab salad and serve immediately.



From Ellie Krieger's The Food You Crave: Luscious Recipes for a Healthy Life.