Crab Salad Wontons

by NICHOLAS AMMATURO on May 10th, 2010

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This is the perfect appetizer for the spring. Its so refreshing and somewhat healthy. The crab salad is so good on its own, that you will find yourself dipping anything you can into it. I woke up at 8:00am on Mother’s Day to prepare these and ended up eating a few. Yep, crab for  breakfast, why not?

The hardest part about this recipe was finding the wonton wrappers. Most supermarkets carry them in the freezer section and I have seen them before, but never needed them. Of course, the day I need them, they are no where to be found. I went from Whole Foods to Stop & Shop to Beijing, China to get these. Ok not literally China, but close enough. I googled Asian Supermarkets in White Plains, NY and came across Kam Sen Foods. Little did I know that this was the largest Asian supermarket in Westchester and had everything from Chinese herbs to Peking Duck. It was amazing, but I was on a mission and didn’t have time to explore. Grab the wontons and run.

Ingredients

FOR THE WONTON CUPS

  • Cooking spray
  • 18 wonton wrappers, thawed if frozen
  • 2 tsp canola oil
  • kosher salt or sea salt

FOR THE DRESSING

  • 2 TBLS fresh lime juice
  • 2 TBLS olive oil
  • 1 tsp grated lime zest
  • 1/2 tsp red pepper flakes
  • 1/4 tsp kosher salt

FOR THE SALAD

  • 1/2 lb lump crabmeat
  • 1 rib celery, finely diced
  • 1/2 cup peeled and finely diced ripe mango
  • 1/4 cup thinly sliced scallions (white & green parts)
  • 2 TBLS chopped fresh cilantro

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

MAKE THE WONTON CUPS

Brush both sides of the wonton wrappers with canola oil and place each wrapper into a section of a mini muffin tin. Gently press each wrapper into the tin and form it into a cup shape. Sprinkle with salt.

The trick is to make sure you crease the edges a bit inside the cups, you need to press them together, or else they will fold into each other during baking. I am speaking from experience, because my first batch got messed up and I had to eat half the wontons, yes, I had to eat them all. Don’t judge me haha.

Bake for 8-10 minutes, until browned and crisp.

MAKE THE DRESSING

In a small bowl, whisk the lime juice and zest, salt, and red pepper. Add the olive oil and whisk until combined.

MAKE THE SALAD

In a medium bowl, gently toss the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much. Add the dressing and gently toss to combine.

Both the salad and the wonton cups can be made up to a day ahead of time. Store the salad in an airtight container in the refrigerator and the wontons at room temperature in an airtight container. To serve, fill each cup with the crab salad and serve immediately.

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Recipe courtesy of Finecooking.com

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