Bagged coleslaw mix (shredded green and red cabbage, carrot)
Crab meat (I use imitation, but if you want to use real, go for it)
Wonton wrappers (available in the refrigerated area of most produce departments or international food stores)
Fat free plain yogurt (I use organic plain regular yogurt, but greek style also works)
Dill (fresh or dried)
Salt and pepper
- For wonton cups: Preheat oven to 375F
- Spray a muffin tin or mini-muffin tin with nonstick cooking spray
- Place a wonton wrapper in the bottom of each muffin spot on the tin, pushing it down into the bottom to make a small cup. If you are using a mini muffin tin, one wrapper for each cup will be enough. If you are using a standard muffin tin, you may want to layer 2 wrappers to make each cup by brushing the bottom of the first wrapper you place down with a small bit of water and placing another wonton wrapper on top of that, rotated slightly so the corners stick out of the cup creating petals)
- Once wonton wrappers are placed in muffin tin, brush them with a light layer of vegetable oil
- Place tin in preheated oven and bake for 7-9 minutes, or until cups bubble slightly and start to turn golden brown.
- Once cups are finished, remove from oven and allow to cool on serving dish before filling with crab slaw
- For slaw (can be prepared as cups are baking): Shred crab meat and mix equal parts coleslaw mix and crab meat together
- Add chopped celery, about 1/4 of the amount of slaw/crab you have (i.e. if you have 4 C of crabslaw, add 1 C chopped celery)
- Add equal parts mayo and plain yogurt to the crabslaw until it has a creamy consistency and is coated to the amount you prefer for slaw.
- Season with celery seed, dill, parsley, salt, and pepper. To guide you, I typically use about 1 tsp each of celery seed and dill per cup of slaw mixture. Parsley, salt, and pepper can be added to taste - not much is needed.
- Place mixture inside the cooled wonton cups and serve. Can be garnished with a dash of paprika or old bay on the top of each for color, or a dash of Louisiana hot sauce does the trick, too!