Cooking spray

18 wonton wrappers, thawed (if frozen)

2 tsp. canola oil

1/4 tsp. salt

For the dressing:

1 tsp. lime zest

2 T. fresh lime juice

1/4 tsp. salt

1/8 tsp. black pepper

1/2 tsp. dried hot red pepper flakes

2 T. olive oil

 

For the salad:

1/2 lb. lump crabmeat, picked over

1 stalk celery, finely diced

1/2 C. finely diced mango

1/4 C. thinly sliced scallions

2 T. coarsely chopped fresh cilantro leaves

 

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 cups. 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 C. with the crab salad and serve.

 

Yields:

Calories:

Fat:

Fiber: