CRAB SALAD IN CRISP WONTON CUPS
Make and share this Crab Salad in Crisp Wonton Cups recipe from Food.com.
Provided by Douglas Poe
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375.
- Spray 2 mini-muffin tins with cooking spray.
- Brush the wanton 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 mix crab meat, Cajun seasoning, celery, mayonnaise and scallions.
- Spoon into the wanton cups, and then top them with scallions, or parsley.
Nutrition Facts : Calories 310.1, Fat 9.1, SaturatedFat 1.3, Cholesterol 93.1, Sodium 892.8, Carbohydrate 26.2, Fiber 1, Sugar 1.3, Protein 29.1
CRAB SALAD IN CRISP WONTON CUPS
From the Food You Crave: Luscious Recipes for a Healthy Life. Notice how to prepare the cups and salad with dressing the day before. Then assemble on the day you need it. Posted for ZWT4.
Provided by WiGal
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Coat two min-muffin tins with cooking spray.
- 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.
- Gently press each wrapper into the tin and arrange so that it forms a cup shape.
- The wrapper will stick up out of the cup.
- Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes.
- Allow the cups to cool, then remove from the tin.
- These can be prepared the day before and stored at room temperature in an airtight container.
- To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper.
- Add the olive oil and whisk until well combined.
- To make the salad, in a medium bowl, gently toss together the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much.
- Add the dressing and gently toss to combine.
- This can be prepared the day before and stored in the refrigerator in an airtight container.
- Fill each cup with the crab salad and serve immediately.
Nutrition Facts : Calories 177.2, Fat 6.9, SaturatedFat 0.9, Cholesterol 30.9, Sodium 478.5, Carbohydrate 17.6, Fiber 0.9, Sugar 2.3, Protein 11
AUNTIE ELAINE'S CRAB SALAD IN CRISP WONTON CUPS
My sister-in-law, Elaine, is the best cook I know. My husband and I have enjoyed her meals for many years. She made this dish as an appetizer and her grandchildren loved it. That recommendation was good enough for me. !!
Provided by Janice Splaha
Categories Seafood
Time 15m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375* To make the wonton cups, brush both sides of the wonton wrappers with canola oil and gently press each wrapper into a mini-muffin tin so that it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes. Cool cups and remove from tin.
- 2. To make the dressing, whisk together the lime juice and zest, the salt, black pepper and red pepper. Add the olive oil and whisk until well combined.
- 3. To make salad, in a medium bowl, gently toss together the crab meat, celery, mango, green onions and cilantro. Add the dressing and combine. Fill each cup with the crab salad and serve immediately.
CRAB SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g
CRAB SALAD IN CRISP WONTON CUPS
Steps:
- 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.
CRAB WONTON CUPS
These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRAB SALAD WITH WONTON CRISPS AND LIME
Categories Salad Shellfish Appetizer Side Fry Kentucky Derby Lime Seafood Crab Summer Shower Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make wonton crisps:
- Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
- Make crab salad:
- Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
- Add crab, celery, and scallions to dressing and toss gently to combine.
- Serve crab salad in glasses topped with wonton crisps.
APPETIZER- CRAB SALAD IN WONTON CUPS RECIPE - (4.4/5)
Provided by á-2015
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and gently press each wrapper into a mini-muffin tin so it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes. Cool cups and remove from the tin. To make the dressing, whisk together the lime juice and zest, the salt, black pepper and red pepper. Add the olive oil and whisk until well combined. To make the salad, in a medium bowl, gently toss together the crab meat, celery, mango, scallions and cilantro. Add the dressing and combine. Fill each cup with the crab salad and serve immediately.
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