Spicy Crab Salad Guacamole Wonton Cups Food

CRAB WONTON CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

CRAB SALAD WONTON CUPS

Steps:

• Brush one side of a wonton wrapper with 3 tbsp oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
• Mix remaining ingredients together in a large bowl. Spoon some of the crab salad mixture in each wonton cup.
• Serve cold.

SPICY CRAB SALAD & GUACAMOLE WONTON CUPS

Steps:

• 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.
• In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
• 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.

CRAB SALAD IN CRISP WONTON CUPS

Steps:

• Preheat oven to 375 degrees.
• Coat two min-muffin tins with cooking spray.
• To make the wonton cups, brush both sides of the wonton wrappers with the canola 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 stick up out of the cup.
• Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes.
• Allow the cups to cool, then remove from the tin.
• These can be prepared the day before and stored at room temperature in an airtight container.
• To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper.
• Add the olive oil and whisk until well combined.
• To make the salad, in a medium bowl, gently toss together the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much.
• Add the dressing and gently toss to combine.
• This can be prepared the day before and stored in the refrigerator in an airtight container.
• Fill each cup with the crab salad and serve immediately.

CRAB SALAD IN CRISP WONTON CUPS

Steps:

• 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 and serve.

CRAB RANGOON WONTON CUPS

Steps:

• Heat oven to 350 degrees.
• Lightly spray 12 small muffin cups.
• Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
• Saute green onions.
• Melt cheeses and mayonnaise in pan.
• Add seasonings and lemon juice.
• Add filling (could be crab, shrimp, mushrooms) to heat only.
• Scoop into wonton cups.
• Bake 12-15 minutes until wontons are golden brown.

SPICY CRAB SALAD

Steps:

• In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.

CRAB SALAD

Steps:

• In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

WONTON TACO SALAD CUPS

Steps:

• Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
• Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
• In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
• To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
• Transfer the taco cups to a platter and serve.

CRAB SALAD WITH WONTON CRISPS AND LIME

Steps:

• Make wonton crisps:
• Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.
• Make crab salad:
• Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.
• Add crab, celery, and scallions to dressing and toss gently to combine.
• Serve crab salad in glasses topped with wonton crisps.