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New Year's: Spicy Crab in Wonton Cups

Source of Recipe


From "The Christmas Table" by Diane Morgan



List of Ingredients



• 20 wonton wrappers (from one 14-ounce package), each cut into 3-inch squares
  
• 3 Tbsp Asian sesame oil
  
• 8 ounces fresh-cooked crabmeat, picked over for shells and well drained
  
• ¼ cup mayonnaise
  
• 1 tsp minced fresh cilantro
  
• 1 tsp snipped fresh chives
  
• ¼ tsp freshly grated lemon zest
  
• ¼ tsp sambal ulek (Indonesian hot chili paste), or more to taste
  
• 20 little fresh cilantro leaves
  






Instructions



1. To make wonton cups:
   Position a rack in the center of the oven. Preheat the oven to 350° F. Have ready two 12-cup miniature muffin pans.
   Working with one wonton wrapper at a time, brush the top side of each wrapper with sesame oil and press, oiled side down, into a muffin cup. Repeat with the remaining wrappers. Brush the bottom of each wonton cup with a little sesame oil. Bake until the wontons are golden brown, about 10 minutes. Let cool completely in the tins, then remove carefully. Store in a tightly covered container at room temperature until ready to fill. Cups can be made up to 2 days ahead.
   
   
2. To make crab filling:
   Place the crabmeat in a medium bowl and use your fingers to flake the crabmeat. Using a rubber spatula, gently stir in the mayonnaise, minced cilantro, chives, lemon zest and sambal ulek. Taste and adjust the seasoning, adding a bit more sambal ulek, if desired. Cover and refrigerate until ready to fill the wonton cups. Filling can be made up to one day ahead.
   
   
3. To assemble and serve:
   Place the wonton cups on a serving platter. Spoon about 2 tablespoons of the crab filling into each cup, and garnish with a cilantro leaf.
   
   Makes 20.