Crab Salad Stuffed Wonton Cups
Ingredients
- 24 wonton wrappers
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried dill
- 8 ounces lump crab meat picked through for shells
- 1/4 cup thinly sliced green onion
Instructions
- Preheat oven to 350° Fahrenheit.
- Spray a standard 12-cup muffin tin with cooking spray. Lay one wonton wrapper on a flat surface. Place a second wonton wrapper on top of it, staggering the corners so it looks like an 8 sided star. Push the wontons down into a muffin cup. Repeat with the remaining wontons. Spray the tops of the wonton wrappers with cooking spray.
- Bake for 10 minutes. Cool completely. Store the unfilled wonton cups in a sealed container at room temperature for up to one day, until ready to serve.
- In a medium bowl, add the mayonnaise, lemon juice, lemon zest, salt, pepper, and dill. Whisk until well combined. Add the crab and green onion to the dressing. Gently stir. Store the crab salad in a sealed container in the refrigerator for up to one day, until ready to serve.
- Just before serving, fill the wonton cups with the crab salad.
Source of Crab Salad Stuffed Wonton Cups Recipe @ thewholesomedish.com
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