Crab salad in crisp wonton cups

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyMedium

For the wonton cups

Cooking spray
18 wonton wrappers, thawed (if frozen)
10ml rapeseed oil
1/4 tsp salt

For the dressing

1 tsp lime zest
30ml fresh lime juice
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp dried hot chilli flakes
30ml olive oil

For the salad

250g lump crabmeat, picked over
1 stalk celery, finely diced
75g finely diced mango
35g thinly sliced spring onions
2 tbsps coarsely chopped fresh coriander leaves
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.

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