Crab salad in crisp wonton cups

For the wonton cups:

1) Preheat the oven to 190°C. Spray two 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. Remove from the tin and allow wrappers to cool.

4) Fill each cup with the crab salad and serve.

For the dressing:

Meanwhile whisk together the zest, lime juice, salt, pepper, and chilli flakes. Add the oil and whisk until well combined.

For the crab salad:

In a medium bowl, toss together the crabmeat, celery, mango, spring onions and coriander. Add dressing and toss to combine.