Crab Salad in Wonton Cups

For the engagement party menu that is the basis of my blog rebirth, I was trying to go for a bit of a Southern, coastal feel.  The bride-to-be is from Florida, the wedding will be held on the water…and I wanted to justify the signature drink involving sweet tea vodka.  I also wanted to make sure not EVERYTHING being served was heavy.  I thought of doing crab cakes, but decided on these instead.

The crab cups aren’t really Southern, but they are definitely coastal, and definitely tasty.  I love these light, lovely bites.  The wonton cups are also a great trick to have up your sleeve, and could easily be filled with a variety of things.  I made a couple small modification to the original recipe, which I note below.

You can make both the wonton cups and salad a day in advance.  Keep the cups in a baggie on the counter, the salad covered in the fridge, and then put them together right before serving.

Crab Salad in Wonton Cups

Adapted (slightly) from Ellie Kreiger

  • Cooking spray
  • 18 wonton wrappers, thawed (if frozen)
  • 1/4 teaspoon salt

For the dressing:

  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dried hot red pepper flakes
  • 2 tablespoons olive oil

For the salad:

  • 1/2 pound lump crabmeat, picked over (I used lump and backfin for a doubled recipe, and it was fine and delicious)
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced mango
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons coarsely chopped fresh cilantro (I actually used parsley, because of a known cilantro aversion)

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

Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Spray liberally with cooking spray, sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro/parsley. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

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