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.
Nutritional Analysis (Per Serving)
Total fat: 7g
Monounsaturated fat: 5g
Polyunsaturated fat: 1g