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.
Place a layer of fresh guacamole at the bottom of each wonton.
- 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
- 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.
- Meanwhile, in a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime juice, salt, and cilantro.
- To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
- 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.
Keywords: Crab Wonton Cups, Crab and Guacamole Wonton Cups, Wonton Cups