The Recipes

Crab Salad Cups

I'm always trying to find a way to take something that would normally be fork-and-knife food into an appetizer.  Especially because I live in a city apartment, it's hard to have more than one or two people over unless I serve mostly casual food.

Crab Salad Cups


- 12 oz. crab meat, picked over
- 1 lime, zested and juiced
- splash apple cider vinegar
- 1 mango, diced
- 1/2 red onion, diced
- 1/4 c. olive oil
- handful flat-leaf parsley, chopped
- 1/2 package wonton wrappers
- salt
- pepper
- 2 T. of vegetable oil

Preheat the oven to 375 degrees.

Spray a mini muffin tin with cooking spray.  Brush the wonton wrappers with vegetable oil and push them down into the muffin tin, creating a cup shape.  Season them with salt.  Bake in the oven for 8-10 minutes.

Meanwhile,  build a vinaigrette in a bowl by combining the lime zest and juice, vinegar, salt and pepper.  Whisk in the olive oil.  Add the remaining ingredients and stir to combine.  Once the wonton cups are cooled, spoon the crab salad into the cups.