Spicy Crab in Wonton Cups
Spicy Crab in Wonton Cups is a Chinese recipe that serves 20. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 51 calories. For 34 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Leites Culinaria. A few people made this recipe, and 24 would say it hit the spot. A mixture of lemon zest, sesame oil, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a dairy free and pescatarian diet. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, you might also like recipes such as Crab Wonton Cups, Crab Rangoon Wonton Cups, and Mock Crab Salad in Wonton Cups.
Servings: 20
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
8 ounces freshly cooked crabmeat, picked over for shells and drained well
1 teaspoon snipped fresh chives
1 teaspoon minced fresh cilantro
20 fresh cilantro leaves, for garnish
1/4 teaspoon finely grated lemon zest (preferably organic)
1/4 cup mayonnaise
3 tablespoons toasted sesame oil
20 wonton wrappers (from one 14-ounce package), each cut into 3-inch squares
1/4 teaspoon sambal oelek, or more to taste
Equipment:
muffin tray
oven
spatula
bowl
Cooking instruction summary:
Make the wonton cups1. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Have ready two 12-cup miniature muffin tins.2. Working with 1 wonton wrapper at a time, lightly brush the top side of each wrapper with sesame oil, and press it, oiled side down, into a miniature muffin cup. Repeat with the remaining wrappers, being careful not to use all the oil. Brush the bottom of each wonton cup with a little sesame oil. Bake until the wontons are golden brown, about 10 minutes. Let cool completely in the tins, then remove carefully. (You can store the wonton cups in a tightly covered container at room temperature for up to 2 days.)Make the crab filling3. Place the crabmeat in a medium bowl and use your fingers to flake the crabmeat. Using a rubber spatula, gently stir in the mayonnaise, minced cilantro, chives, lemon zest, and sambal oelek. Taste and adjust the seasoning, adding a bit more sambal oelek, if desired. Cover and refrigerate until ready to fill the wonton cups. (The crab filling can be made up to 1 day ahead.)4. To assemble, place the wonton cups on a serving platter and spoon about 2 teaspoons crab filling into each cup. Garnish with a cilantro leaf. Serve immediately.
Step by step:
1. Make the wonton cups
2. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Have ready two 12-cup miniature muffin tins.
3. Working with 1 wonton wrapper at a time, lightly brush the top side of each wrapper with sesame oil, and press it, oiled side down, into a miniature muffin cup. Repeat with the remaining wrappers, being careful not to use all the oil.
4. Brush the bottom of each wonton cup with a little sesame oil.
5. Bake until the wontons are golden brown, about 10 minutes.
6. Let cool completely in the tins, then remove carefully. (You can store the wonton cups in a tightly covered container at room temperature for up to 2 days.)Make the crab filling
7. Place the crabmeat in a medium bowl and use your fingers to flake the crabmeat. Using a rubber spatula, gently stir in the mayonnaise, minced cilantro, chives, lemon zest, and sambal oelek. Taste and adjust the seasoning, adding a bit more sambal oelek, if desired. Cover and refrigerate until ready to fill the wonton cups. (The crab filling can be made up to 1 day ahead.)
8. To assemble, place the wonton cups on a serving platter and spoon about 2 teaspoons crab filling into each cup.
9. Garnish with a cilantro leaf.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
