Mini Crab Salad Appetizer

• Seafood

  • 1/2 lb Crab meat

• Produce

  • 1 diced stalk Celery
  • 2 tbsp Cilantro, fresh leaves
  • 1 tsp Lime, zest
  • 1/2 diced cup Mango
  • 1/4 cup Scallions

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Canola oil
  • 1 Cooking spray
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 18 Wonton wrappers

Found on simplyrealmoms.com

Description

Ingredients

• 18 wonton wrappers
• Cooking spray
• ½ teaspoon salt
• 2 teaspoons canola oil
• 2 tablespoons olive oil
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• black pepper
• ½ teaspoons red pepper flakes
• ½ pound crab meat
• 1 diced stalk of celery
• ¼ cup scallions
• ½ diced cup mango
• 2 tablespoons chopped fresh cilantro leaves

Directions

• Preheat oven to 375 F.
• Spray mini-muffin tins with cooking spray.
• Brush the wonton wrappers with canola oil.
• Place each wrapper into a section of a mini-muffin tin, pressing each wrapper into gently into the tin.
• Add salt for flavor.
• Bake 8-10 minutes.
• For the dressing: Mix the zest, lime juice, salt, pepper, and pepper flakes. Add olive oil and continue to mix until all mixed together.
• Mix the crab meat, celery, mango, scallion and cilantro. Add dressing and stir.
• Scoop the salad into each baked wonton wrapper and serve.