Crab Mango Wontons
• 1 lb can of Handy Seafood crab meat
• 1 lb package of Frozen mango
• 1 bunch of Fresh cilantro
• 1 Fresh lime
• Pinch of kosher salt
• Package of Golden Tiger wonton wrappers
Directions
-
- Preheat the oven to 350°.
- Prepare the mini muffin tin by taking one wonton wrapper from the package, laying it over a muffin space in the tin, and gently pushing the wonton wrapper into the hole with your fingers, forming a cup.
- Place the mini muffin tin in the oven for about 5 minutes or until the wonton wrappers turn a light, crispy brown. Remove from the oven and let the muffin tin cool before crisping the next bath of wonton wrappers!
- For the crab mango filling, begin by making sure your mangoes are at room temperature or slightly cool, and add them to a food processor. Use the pulse setting on your food processor to chop the mangoes into smaller pieces.
- Add the lime juice, a pinch of salt, and the entire bunch of cilantro into the food processor and mix until all ingredients are incorporated. Once mixed, move to a large mixing bowl.
- Take the can of crab and mix it into the bowl with the mangoes.
- Just prior to serving add one teaspoon of the mixture to each wonton shell and garnish with cilantro or Chamoy!
* Do not plate this appetizer in advance, the wonton wrappers will become soggy if the filling sits in them for too long.
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