Spicy Crab Salad & Guacamole Wonton Cups

Starters | November 8, 2016 | By

Just because it’s Tuesday doesn’t mean we can’t chow down with some awesome football snacks, right? Here’s my take on a guacamole chip & dip using baked wonton wrappers and spicy crab salad. Yum, yum! They’re so easy to make, baked not fried, and super healthy.  Whip these out at your next football get-together and watch your friends “ooh and ahh!” Go team!

Fill each muffin tin with a wonton wrapper.


Bake the wontons in a muffin tin for 10 to 12 minutes until golden brown.

wontons-bakedPlace a layer of fresh guacamole at the bottom of each wonton.


Spicy Crab Salad & Guacamole Wonton Cups
Serves: 18 cups
  • 18 fresh wonton wrappers
  • 1 (8 oz.) jar white lump crab meat (picked over for shells)
  • ½ yellow bell pepper, seeded and finely chopped
  • 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
  • 3 green onions, sliced
  • Juice from ½ lime
  • ¼ teaspoon Kosher salt
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup store-bought guacamole
  • Spicy Aioli:
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
  1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Place a wonton wrapper into each of the muffin openings, pressing down firmly to prevent bubbling. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on a baking rack.
  2. Meanwhile, in a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime juice, salt, and cilantro.
  3. To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
  4. To assemble the wontons: Place a layer of guacamole at the bottom of the wonton. Add a small scoop of crab salad, and top with a dollop of aioli sauce.
You also can make these in a mini-muffin tin that holds 24 wontons. Sambal oelek can found at your local grocery store or specialty Asian markets.