1.Preheat oven to 200°C (180°C fan forced). Oil two 12-hole (1 tablespoon/20ml) mini muffin pans.
2.Using 7.5cm (3-inch) cutter, cut one round from 24 wonton wrappers. Push rounds carefully into pan holes, spray each lightly with oil. Bake about 7 minutes or until wonton cases are golden brown. Stand in pans 2 minutes, turn onto wire racks to cool. Repeat process with remaining wonton wrappers.
3.Combine sour cream, mayonnaise, celeriac, apple, parsley, mustard and juice in medium bowl, gently fold in crab meat, season to taste.
4.Place one rounded teaspoon of remoulade in each wonton cup.