Mango Crab Salad Wonton Cups (baked & healthy!)

Wife's day off!

I was treated to an absolutely wonderful lunch, courtesy of hubby. It's not often that he gets down and dirty in the kitchen, but when he does, I'm not disappointed. These delightful & crunchy cups pack a flavorful punch: wonton skins are baked in mini muffin tins and filled with a delicious salad of crab, mango, celery, wonton and scallions.

Though the original recipe calls for jumbo lump crabmeat, we did a few quick calculations at the grocery. Splurge on yummy looking crab OR fill our empty gas tank with oh, about 3.5 gallons of gas? Next time, we'll make sure not to drive on empty and go with the lump crab meat as we imagine they'd make this already yummy recipe that much better.

The baked Mango Crab Salad Wontons are courtesy of an Ellie Krieger recipe from her new book, The Food You Crave: Luscious Recipes for a Healthy Life. While I'd sometimes like to give Ellie a swift slap to wake her out of her monotone voice coma, I really do enjoy her recipes. We've had great success with all the ones we have tried so far, and I hope to post more soon. In the meantime, enjoy & have a wonderful weekend. Thanks, hubby for a delicious lunch

Oh, I suppose I should provide an update as well. Our little vegetarian experiment is over. It all ended with a tofu curry dish that may have sent hubby over the edge (a little tofu overload). It was fun while it lasted! :)

Because this dish relies on mango for a sweet contrast to the crab salad, I'm entering it into Meeta's Monthly Mingle which is Mango Mania this month. Visit What's For Lunch, Honey? for more details.

Mango Crab Salad Wonton Cups
Courtesy of Ellie Krieger

For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed if frozen (we used potsticker wrappers)
2 teaspoons canola oil
1/4 teaspoon salt
For the dressing:
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
For the salad:
1/2 pound lump crabmeat, picked over (we used flaked crab but I suggest trying with lump)
1 stalk celery, finely diced (we omitted the celery)
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves
Sweet Chili Sauce (optional)

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
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. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad. Top with a dollop of sweet chili sauce if you like!