Ingredients
Scale
- 12 fresh 3.5" x 3.5" wonton wrappers
- 1 (8 oz.) jar white lump crab meat (picked over for shells)
- 1/2 yellow bell pepper, seeded and finely chopped
- 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
- 3 green onions, sliced
- Juice from 1/2 lime
- 1/4 teaspoon Kosher salt
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup store-bought guacamole
Spicy Aioli:
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
Instructions
- Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Place a wonton wrapper into each of the muffin openings, pressing down firmly to prevent bubbling. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on a baking rack.
- Meanwhile, in a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime juice, salt, and cilantro.
- To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
- To assemble the wontons: Place a layer of guacamole at the bottom of the wonton. Add a small scoop of crab salad, and top with a dollop of aioli sauce.
Notes
- You also can make these in a mini-muffin tin that holds 24 wontons.
- Try making these with shrimp salad, or even imitation crab meat! Get creative!
- I used store-bought guacamole, but feel free to make it homemade. I chose the easy option!
- Sambal oelek can found at your local grocery store or specialty Asian markets.
- Prep Time: 15 min
- Cook Time: 10 mins
- Category: Starter
- Method: Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 62
- Sugar: 0.8 g
- Sodium: 227.6 mg
- Fat: 1.4 g
- Carbohydrates: 7.1 g
- Protein: 5.5 g
- Cholesterol: 15.3 mg
