Mock Crab Salad in Wonton Cups


Special Diet Notes: Mock Crab Salad in Wonton Cups

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, and peanut-free.

Mock Crab Salad in Wonton Cups
Prep time
Total time
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.
Serves: 6 servings
  • 1 pound package imitation crab chunks, minced
  • 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
  1. Mix all ingredients together in a bowl.
  2. Serve at room temperature:
Serving Options:
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 ¼ 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)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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