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Spicy Crab in Wonton Cups

Source of Recipe


From "The Christmas Table" by Diane Morgan



List of Ingredients



• -- For the Wonton Cups --
  
• 20 wonton wrappers (from a 14-ounce) package, each cut into 3" squares
  
• 3 Tbsp Asian sesame oil
  
• .
  
• -- For the Crab Filling --
  
• 8 ounces fresh-cooked crabmeat, picked over for shells and well drained
  
• ¼ cup mayonnaise
  
• 1 tsp minced fresh cilantro
  
• 1 tsp minced snipped fresh chives
  
• ¼ tsp freshly grated lemon zest
  
• ¼ tsp sambal ulek (Indonesian chile paste), or more to taste
  
• 20 little fresh cilantro leaves, for garnish
  






Instructions



1. Make the 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 a wrapper with sesame oil, and press, oiled side down, into a muffin cup. Repeat with all the remaining wrappers. Brush the bottom of each wonton cup with a little sesame oil.
   
   
2. 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. (The cups can be made up to 2 days ahead.)
   
   
3. Make the 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. (The crab filling can be made up to one day ahead.)
   To assemble and serve, place the wonton cups on a serving platter. Spoon about 2 teaspoons of the crab filling into each cup, and garnish with a cilantro leaf.
   
   Makes 20