Crab Salad in Crisp Wonton Cups

Ingredients

• 0.1 teaspoon pepper black
• 2 teaspoons canola oil 
• 1 stalk celery diced finely
• 2 tablespoons cilantro leaves fresh coarsely chopped
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime zest 
• 0.5 pound lump crab meat picked over
• 0.5 cup mangos diced finely
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper flakes dried red hot
• 0.3 teaspoon salt 
• 0.3 teaspoons salt 
• 0.3 cup scallions thinly sliced
• 18  wonton wrappers frozen thawed (if )

Equipment

• bowl
• oven
• whisk
• muffin tray

Directions

1. Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
2. 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.
3. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp.
4. Remove from the tin and allow wrappers to cool.
5. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes.
6. Add the oil and whisk until well combined.
7. In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro.
8. Add dressing and toss to combine. Fill each cup with the crab salad and serve.