crab wonton cups
(2 ratings)
If you love crabmeat and cheese this appetizer is just for you. It is super easy to make and a fun appetizer to serve for parties. It is nice and light and the right size to add to a tray of other appetizers. I have changed this recipe up a bit since I first posted it. It seems I keep taste testing to get it where I want it. I will also update with a dipping sauce I am serving with it tomorrow on Thanksgiving Day 11/23/12. My family loved them so much they were the first appetizer to disappear from the table.
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(2 ratings)
yield
24 cups
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For crab wonton cups
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1 can(6 ounce) crabmeat, drained
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2 mdchopped green onions
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1/2 cmayonnaise
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2 - 3 tspmild curry paste
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1 - 2 tspsriracha hot chili sauce
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1/2 tspsalt
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1 tsplemon juice
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1 cshredded swiss cheese
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1 can(8 ounce) sliced water chestnuts, drained
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24wonton wrappers
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1 tspblack pepper
How To Make crab wonton cups
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1Preheat oven to 400 degrees F. Spray mini-muffin tins with nonstick cooking spray. (I don't use any spray and mine come out of tin cups fine.) In a medium bowl, stir together crabmeat, green onion, mayonnaise, curry powder, salt, lemon juice, and swiss cheese. -
2Use kitchen scissors to trim off corners of individual wonton skins; place trimmed skins in wells of mini-muffin tins. Spoon about 1 tablespoon crabmeat mixture into each wonton cup. Top each with a slice of water chesnut.
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3Bake in preheated oven about 12 minutes, or until puffed and browned. Serve hot. ---I served them with sweet and sour sauce and had hot sauce on the side too.
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4Here are the two products I added and then a pic of the crab that I used too.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Crab Wonton Cups:
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