Crispy Wonton Cups With Tuna Salad Recipes

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

Ingredients

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

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

Ingredients

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.

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