Name: Spicy Crab Salad & Guacamole Wonton Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18 cups
Cuisine: Asian Fusion
Ingredients: 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

Scale

Ingredients

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

Instructions

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.

Notes

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