Crab Salad in Crisp Wonton Cups

  • 2007 Ellie Krieger, All Rights Reserved
  • Show: Healthy Appetite with Ellie Krieger
  • Episode: Holiday Happy Hour
Total Time:
35 min
Prep:
25 min
Inactive Prep:
--
Cook:
10 min
Yield:
6 servings (serving size is 3 pieces)
Level:
Intermediate

Ingredients

FOR THE WONTON CUPS:
    FOR THE DRESSING:
      FOR THE SALAD:
      • 1/2 pound lump crabmeat, picked over
      • 1 stalk celery, finely diced
      • 1/2 cup finely diced mango
      • 1/4 cup thinly sliced scallions
      • 2 tablespoons coarsely chopped fresh cilantro leaves

      Directions

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

      Brush the wonton wrappers with oil, and 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. 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. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

      Nutritional Analysis (Per Serving)
      Calories: 170
      Total fat: 7g
      Saturated fat: 1g
      Monounsaturated fat: 5g
      Polyunsaturated fat: 1g
      Cholesterol: 32mg
      Sodium: 448mg
      Carbohydrates: 17g
      Protein: 9g
      Fiber: 1g

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