Crab Salad Stuffed Wonton Cups are an easy appetizer that can be made ahead of time. They would be perfect for any holiday party!
Disclosure: This recipe post is sponsored by Dish on Fish. Thank you for supporting the organizations that support The Wholesome Dish!
October is National Seafood Month! I’m happy to partner with the National Fisheries Institute (NFI) to highlight the health benefits of a diet rich in seafood.
Fish and seafood is often low in calories and high in protein. Studies show that eating fish at least two times per week lowers the risk of cardiovascular disease. Some seafoods even have extra heart-healthy benefits, like omega 3 fatty acids. The US Dietary Guidelines for Americans recommends eating fish 2-3 times per week to reap all the health benefits that fish has to offer.
Crab Salad Stuffed Wonton Cups are a great example of how easy to prepare and versatile seafood can be. They’re crunchy baked edible cups made out of wonton wrappers filled with a creamy lemony crab salad. Both the wonton cups and the crab salad only take minutes to prepare.
This recipe can be made ahead of time. Just be sure to store the wonton cups in a sealed container at room temperature. Store the crab salad in a sealed container in the refrigerator. Fill the wonton cups with the crab salad just before serving.
This easy appetizer would be perfect for any party or event this upcoming holiday season!
Watch these videos for more great appetizer recipes:
Crab Salad Stuffed Wonton Cups
- 24 wonton wrappers
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried dill
- 8 ounces lump crab meat picked through for shells
- 1/4 cup thinly sliced green onion
- Preheat oven to 350° Fahrenheit.
- Spray a standard 12-cup muffin tin with cooking spray. Lay one wonton wrapper on a flat surface. Place a second wonton wrapper on top of it, staggering the corners so it looks like an 8 sided star. Push the wontons down into a muffin cup. Repeat with the remaining wontons. Spray the tops of the wonton wrappers with cooking spray.
- Bake for 10 minutes. Cool completely. Store the unfilled wonton cups in a sealed container at room temperature for up to one day, until ready to serve.
- In a medium bowl, add the mayonnaise, lemon juice, lemon zest, salt, pepper, and dill. Whisk until well combined. Add the crab and green onion to the dressing. Gently stir. Store the crab salad in a sealed container in the refrigerator for up to one day, until ready to serve.
- Just before serving, fill the wonton cups with the crab salad.
Like seafood recipes? Check out my other seafood recipes in partnership with Dish on Fish.
This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.