Page 10 - UMass2018_CookBook

Ingredients
Serves 6
FOR THE WONTON CUPS:
18 wonton wrappers, thawed if frozen
2 teaspoons canola oil 1⁄4 teaspoon salt
FOR THE DRESSING:
1 teaspoon finely grated lime zest
2 tablespoons lime juice 1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
1⁄2 teaspoon red pepper flakes
2 tablespoons olive oil
FOR THE SALAD:
8 ounces lump crab meat, picked over
1 celery stalk, finely diced
1⁄2 cup finely diced mango
1⁄4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves
Crab Salad in Wonton Cups
Chiang Family, Foxborough, MA
“A light and healthy snack with an Asian flavor and great presentation. Easy to make, these wonton cups and salad can be prepared on separate days.” — Eric and Joyce Chiang
Preparation
1. Preheat oven to 375°F. Spray 2 mini muffin pans with nonstick cooking spray.
2. To make the wonton cups, brush the wonton wrappers with oil and place one wrapper into each well of the muffin pans. Gently press the wrapper into the well so that it forms a cup. The wrapper will overlap onto itself and stick up out of the well.
3. Sprinkle the wonton cups with salt and bake until browned and crisp, 8 to 10 minutes. Transfer the cups to a wire rack to cool.
4. Meanwhile, to make the dressing, in a small bowl, whisk together the lime zest, lime juice, salt, pepper and red pepper flakes. Add the oil and whisk until well combined.
5. To make the salad, in a medium bowl, toss together the crab meat, celery, mango, scallion and cilantro. Add the dressing and toss to combine.
6. Fill each wonton cup with crab salad and serve immediately.
6 | TASTE OF HOME