Svetlana’s Recipes

Ingredients:

Wonton Cups:
-18 wonton wrappers, thawed
-2 teaspoons canola oil
-1/4 teaspoon salt

Dressing:
-2 tablespoons fresh lime juice
-1 teaspoon grated lime zest
-1/4 teaspoon salt
-1/8 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes
-2 tablespoons olive oil

Crab Salad:
-1/2 pound lump crabmeat
-1 stalk celery, finely chopped
-1/2 cup peeled and finely diced mango
-1/4 cup sliced scallions
-2 tablespoons chopped fresh cilantro

1. Preheat the oven to 375 degrees F
2. Coat two mini-muffin tins with cooking spray
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. Gently press each wrapper into the tin and arrange so that it forms a cup shape
5. The wrapper will stick up out of the cup
6. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes
7. Allow the cups to cool, then remove from the tin
8. To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper
9. Add the olive oil and whisk until well combined
10. To make the salad, in a bowl, gently toss together the crab meat, celery, mango, scallions, and cilantro, trying not to break up the crab too much
11. Add the dressing and gently toss to combine
12. Fill each cup with the crab salad and serve immediately