This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!

Use caution when selection imitation crab as some brands do contain a milk ingredient or two.

Mock Crab Salad in Wonton Cups

"I have no quarrel with mock crab or shrimp, except for the fact that the formatting emulates "the real thing", but the good news is, it's delicious and all natural, so, tweak the look and go for it! I am including several presentations here for this salad. All your slicing can be done in seconds in a food processor."

1 pound package imitation crab chunks, minced (food processor OK. Use the pulse button)
3 ribs celery, peeled and sliced very thin
1 seedless cucumber or 2 kirby cucumbers, peeled, halved lengthwise, seeded and sliced very thin
4 scallions, sliced very thin
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons bottled hot sauce
 
Mix all ingredients together in a bowl. Serve at room temperature:
1.   Alone
2.   Tossed with 8 ounces cellophane noodles, soaked in hot water, drained and cut up. Increase the soy sauce, oil and vinegar to 1/4  cup each.
3.    On top of salad greens.
4.    As an hors d'oeuvre on endive leaves or cucumber rounds. In this case mince all salad ingredients
5.   In wonton cups (brush wonton skins with oil, place in muffin cups and bake 8 mn in a preheated 375 degrees oven)

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