These were absolutely fantastic. It was a recipe I just sort of threw together hoping for the best and man, the results blew us away.

I had a cooking class and the theme was peanut butter. So every dish had to have peanut butter in it. Most of them were super skeptical about crab, peanut butter, and coconut together and calling it a salad? But, their skepticism was put to rest when they popped one of these in their mouth.

A very crowd pleasing appetizer, even for only mild liking crab folks, such as myself.

Makes 15 wontons

15 wontons wrappers
1 can (6 oz) crab meat, drained
1/4 cup cucumber, diced
1/4 cup red bell pepper, diced
2 tbsp chopped peanuts
1/4 c. green onions, diced
1 tbsp chopped cilantro
1/4 c. peanut dressing
olive oil
salt, pepper

Dressing
2 tbsp olive oil
1 tbsp rice wine vinegar
1 tbsp sherry vinegar
1/4 cup coconut milk
1 tbsp soy sauce
1 tsp honey
1 garlic clove, minced
1/2 teaspoon grated fresh ginger
1 tablespoon toasted white sesame seeds
1 tbsp peanut butter, smooth or crunchy
2 scallions (with and green parts), minced
1 tbsp chopped fresh parsley leaves

Preheat oven to 350 degrees.
Spray 15 mini muffin tins with non-stick spray. Line 15 mini muffin tins with the wontons wrappers. Brush with olive oil.Bake for 10-12 minutes or until the wrappers are turning golden brown.
Remove from pan and cool.

To make the dressing, mix all ingredients in a small bowl. Chill in the fridge until ready to use.

Mix the crab, cucumber, bell pepper, green onion, peanuts and dressing in a small bowl.Fill the wonton cups with the crab mix. Sprinkle with parsley and serve on a pretty plate.