Auntie Elaines Crab Salad In Crisp Wonton Cups Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB WONTON CUPS



Crab Wonton Cups image

These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 13

32 wonton wrappers
Cooking spray
1 package (8 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1 large egg, room temperature
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 drops hot pepper sauce
1 cup lump crabmeat, drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet red pepper
1 cup grated Parmesan cheese
Minced chives, optional

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.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CRAB SALAD IN CRISP WONTON CUPS



Crab Salad in Crisp Wonton Cups image

From the Food You Crave: Luscious Recipes for a Healthy Life. Notice how to prepare the cups and salad with dressing the day before. Then assemble on the day you need it. Posted for ZWT4.

Provided by WiGal

Categories     Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

cooking spray
18 wonton wrappers, thawed if frozen
2 teaspoons canola oil
1/4 teaspoon salt
2 tablespoons lime juice, fresh
1 teaspoon lime zest
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 lb lump crabmeat, picked over for shells and cartilage
1/4 cup celery, finely diced
1/2 cup mango, peeled and finely diced
1/4 cup scallion, thinly sliced white & green parts
2 tablespoons cilantro, coarsely chopped

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.

Nutrition Facts : Calories 177.2, Fat 6.9, SaturatedFat 0.9, Cholesterol 30.9, Sodium 478.5, Carbohydrate 17.6, Fiber 0.9, Sugar 2.3, Protein 11

CRAB SALAD IN CRISP WONTON CUPS



Crab Salad in Crisp Wonton Cups image

Provided by Ellie Krieger

Categories     appetizer

Time 35m

Yield 6 servings (serving size is 3 pieces)

Number Of Ingredients 15

Nonstick cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt
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
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves

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.

WONTON TACO SALAD CUPS



Wonton Taco Salad Cups image

These wonton cups have all the flavors of a taco salad in one bite! Customize your taco cups with your favorite salsas and toppings!

Provided by Valerie Bertinelli

Categories     appetizer

Time 30m

Yield 24 taco cups

Number Of Ingredients 13

Nonstick cooking spray, for greasing
Twenty-four 3.5-by-3.5-inch square wonton skins
1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, peeled and grated
1/2 pound ground turkey, preferably dark meat
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
Heaping 1/2 cup grated Cheddar
Assorted toppings, such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro, for serving

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.

CREAMY CRAB WONTONS



Creamy Crab Wontons image

How about a fast festive appetizer just for two? These hot, crispy little bites boast a rich creamy filling with a hint of crab. "They simply melt in your mouth," promises Robin Boynton of Harbor Beach, Michigan. Suggestion: serve wontons with plum sauce or sweet-and-sour sauce for dipping.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 servings.

Number Of Ingredients 5

2 ounces cream cheese, softened
2 tablespoons canned crabmeat, drained, flaked and cartilage removed
2 teaspoons chopped green onion
6 wonton wrappers
Oil for frying

Steps:

  • In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

Nutrition Facts :

APPETIZER- CRAB SALAD IN WONTON CUPS RECIPE - (4.4/5)



Appetizer- Crab Salad in Wonton Cups Recipe - (4.4/5) image

Provided by á-2015

Number Of Ingredients 18

For the wonton cups
Cooking spray
18 wonton wrappers, thawed if frozen
2 tsps. canola oil
1/4 tsp. salt
For the dressing
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 tsp. red pepper flakes
2 Tbs. olive oil
For the salad
1/2 pound lump crabmeat, picked for shells
1 stalk celery, finely diced (1/4 cup)
1/2 cup peeled and finely diced ripe mango
1/4 cup thinly sliced scallions (white and green parts)
2 Tbs. coarsely chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees. To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and gently press each wrapper into a mini-muffin tin so it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes. Cool cups and remove from the tin. 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 crab meat, celery, mango, scallions and cilantro. Add the dressing and combine. Fill each cup with the crab salad and serve immediately.

CRAB SALAD WITH WONTON CRISPS AND LIME



Crab Salad with Wonton Crisps and Lime image

Categories     Salad     Shellfish     Appetizer     Side     Fry     Kentucky Derby     Lime     Seafood     Crab     Summer     Shower     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

For wonton crisps
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil
For crab salad
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions (reserve dark green parts for jasmine rice with peanuts and scallions )
Accompaniment: lime wedges
Special Equipment
a deep-fat thermometer

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.

CRAB SALAD IN CRISP WONTON CUPS



Crab Salad in Crisp Wonton Cups image

Make and share this Crab Salad in Crisp Wonton Cups recipe from Food.com.

Provided by Douglas Poe

Categories     Crab

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

cooking spray
18 wonton wrappers (thawed if frozen)
2 teaspoons oil
1/4 teaspoon salt
1 lb lump crabmeat
1/4 teaspoon cajun seasoning
1 stalk celery, finely diced
1/4 cup mayonnaise
1/4 cup thinly sliced scallion

Steps:

  • Preheat the oven to 375.
  • Spray 2 mini-muffin tins with cooking spray.
  • Brush the wanton 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 mix crab meat, Cajun seasoning, celery, mayonnaise and scallions.
  • Spoon into the wanton cups, and then top them with scallions, or parsley.

Nutrition Facts : Calories 310.1, Fat 9.1, SaturatedFat 1.3, Cholesterol 93.1, Sodium 892.8, Carbohydrate 26.2, Fiber 1, Sugar 1.3, Protein 29.1

AUNTIE ELAINE'S CRAB SALAD IN CRISP WONTON CUPS



Auntie Elaine's Crab Salad in Crisp Wonton Cups image

My sister-in-law, Elaine, is the best cook I know. My husband and I have enjoyed her meals for many years. She made this dish as an appetizer and her grandchildren loved it. That recommendation was good enough for me. !!

Provided by Janice Splaha

Categories     Seafood

Time 15m

Number Of Ingredients 17

FOR THE WONTONS
18 wonton wrappers, thawed if frozen
2 tsp canola oil
1/4 tsp salt
FOR THE DRESSING
2 Tbsp fresh lime juice
1 tsp finely grated lime zest
1/4 tsp salt
1/8 tsp ground black pepper
1/2 tsp red pepper flakes
2 Tbsp olive oil
FOR THE SALAD
1/2 lb lump crabmeat, picked for shells
3/4 c celery, finely diced
1/2 c peeled and finely diced ripe mango
1/4 c thinly sliced green onions, white and green parts
2 Tbsp coarsely chopped fresh cilantro

Steps:

  • 1. Preheat oven to 375* To make the wonton cups, brush both sides of the wonton wrappers with canola oil and gently press each wrapper into a mini-muffin tin so that it forms a cup shape. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes. Cool cups and remove from tin.
  • 2. 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.
  • 3. To make salad, in a medium bowl, gently toss together the crab meat, celery, mango, green onions and cilantro. Add the dressing and combine. Fill each cup with the crab salad and serve immediately.

More about "auntie elaines crab salad in crisp wonton cups recipes"

HOW TO MAKE ELLIE'S CRAB SALAD IN CRISP WONTONS | THAT …
how-to-make-ellies-crab-salad-in-crisp-wontons-that image
Web Feb 13, 2018 1.4M views, 6.7K likes, 575 loves, 462 comments, 4.1K shares, Facebook Watch Videos from Food Network: That crunch when Ellie Krieger bites into the wonton cups filled with …
From facebook.com
Author Food Network
Views 1.4M


CRAB RANGOON WONTON CUPS – LEMON TREE DWELLING
crab-rangoon-wonton-cups-lemon-tree-dwelling image
Web Oct 7, 2019 Preheat oven to 350°. Spray muffin pan with cooking spray. Place one wonton wrapper in each muffin cup; bake 10 minutes or until edges begin to brown. Remove from oven and cool slightly. In a medium …
From lemontreedwelling.com


CRAB SALAD IN CRISP WONTON CUPS : RECIPES - COOKING …
crab-salad-in-crisp-wonton-cups-recipes-cooking image
Web Directions 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 …
From cookingchanneltv.com


TOP 45 CRAB SALAD IN CRISP WONTON CUPS RECIPES
Web Crab Salad in Crisp Wonton Cups — Good Food Makes Me Happy! 1 week ago goodfoodmakesmehappy.com Show details . Web Nov 5, 2019 · 2 T. olive oil Crab …
From alhikmahfm.dixiesewing.com


CRAB SALAD IN CRISP WONTON CUPS | RECIPE | FOOD NETWORK RECIPES ...
Web Nov 3, 2011 - Get Crab Salad in Crisp Wonton Cups Recipe from Food Network. Nov 3, 2011 - Get Crab Salad in Crisp Wonton Cups Recipe from Food Network. Pinterest. …
From pinterest.com


CRAB SALAD IN CRISP WONTON CUPS | RECIPE | WONTON CUPS, WONTON, …
Web Dec 23, 2019 - Get Crab Salad in Crisp Wonton Cups Recipe from Food Network. Dec 23, 2019 - Get Crab Salad in Crisp Wonton Cups Recipe from Food Network. …
From pinterest.com


SPICY CRAB SALAD & GUACAMOLE WONTON CUPS - ASIAN CAUCASIAN …
Web Feb 8, 2021 12 fresh 3.5" x 3.5" wonton wrappers 1 (8 oz.) jar white lump crab meat (picked over for shells) ½ yellow bell pepper, seeded and finely chopped 2 Thai red chili …
From asiancaucasian.com


CRAB SALAD WONTON CUPS | RECIPELION.COM
Web "This is a great cold crab salad that you can quickly toss together. Let it chill and before you know it you have a great recipe that can be served anytime. Serve this …
From recipelion.com


RECIPE: CRAB SALAD IN CRISP WONTON CUPS | THE SEATTLE TIMES
Web Jan 11, 2011 Remove from the tin and allow wrappers to cool. 3. Meanwhile whisk together the zest, lime juice, salt, pepper and pepper flakes. Add the oil and whisk until well …
From seattletimes.com


CAESAR SALAD WONTON CUPS | RECIPETIN EATS
Web Aug 30, 2014 Preheat oven to 180C/350F. Fit the wonton wrappers into each hole of a standard size muffin / cupcake tin (not mini and not Texas muffin tins!). Spray the …
From recipetineats.com


AUNTIE ELAINES CRAB SALAD IN CRISP WONTON CUPS FOOD
Web 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 …
From homeandrecipe.com


THAI CHICKEN SALAD WONTON CUPS | RECIPETIN EATS
Web Mar 11, 2015 Preheat oven to 160C/320F. Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden …
From recipetineats.com


CRAB SALAD WONTON CUP RECIPE - THE BLACK PEPPERCORN
Web Mar 2, 2012 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 …
From theblackpeppercorn.com


Related Search