1) Preheat the oven to 190°C. Spray two mini-muffin tins with cooking spray.
2) Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup.
3) Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
4) Fill each cup with the crab salad and serve.
For the dressing:
Meanwhile whisk together the zest, lime juice, salt, pepper, and chilli flakes. Add the oil and whisk until well combined.
For the crab salad:
In a medium bowl, toss together the crabmeat, celery, mango, spring onions and coriander. Add dressing and toss to combine.