Crab, Mango, & Avocado Cups
Crab, Mango, and Avocado Salad in crispy baked wonton skins… need I say more.
For this recipe you will need:
- 1 package wonton skins
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 15 ounces mango juice
- 1 habanero
- 16 ounce canned crab
- 1 avocado, diced
- 1 mango, diced
- 1 serrano chili, finely chopped
- 1 cup cilantro, coarsely chopped
- 1/2 lime, juiced
- Salt and pepper, to taste
- 5-6 green onions, chopped
Yield: ~28 servings
Step 1: (Prep 5 min, Cook 8-10 min)
Pre-heat your oven to 350°F. Spray a cupcake tray with non-stick spray, and fill each cup with one wonton skin. Bake in the oven until golden-brown and delicious.
*Stefenism: Keep your eye on the skins while you bake them, they cook quickly*
Step 2: (Prep 5 min, Cook 10-15 min)
In a saucepan add your olive oil and the garlic; cook until golden in color and the garlic is aromatic. Add the mango juice. Cut three vents in the sides of the habanero, being careful not to cut it open, and add it to the mixture. We are trying to infuse some of its fruity chili flavor in to the liquid, not its crazy heat. Bring the mixture to a boil and then reduce to a simmer. Cook for 10-15 minutes until the juice is reduced to a glaze. Remove from heat and cool in the fridge.
*Stefenism: when adding the mango juice, add a little bit first to de-glaze the sauce pan and scrape some of the tasty, extra flavorful pieces of garlic off the bottom before adding the rest of the liquid*
*Stefenism: To control the heat of the Serrano, remove the seeds and membrane before dicing. If that is still too spicy for you, try using a jalapeño with the same technique*
Step 3: (Prep 10 min)
In a separate bowl, add your crab, avocado, mango, serrano, cilantro, fresh squeezed lime juice, and salt and pepper to taste. Gently mix with a rubber spatula, being careful not to break up the mango and avocado.
Add your cooled habanero/mango glaze. Carefully mix again.
Fill your wonton skins with the salad, and top with chopped green onion.
*Stefenism: make the mixture the night before and store in the fridge. Come time to serve, bake the wonton skins fresh and add your mixture*