Crab Wonton Cups

Kim Biegacki


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.

pinch tips: How to Grate Cheese for Easy Clean Up



24 cups


20 Min


10 Min




1 can(s)
(6 ounce) crabmeat, drained
2 medium
chopped green onions
1/2 c
2 - 3 tsp
mild curry paste
1 - 2 tsp
sriracha hot chili sauce
1/2 tsp
1 tsp
lemon juice
1 c
shredded swiss cheese
1 can(s)
(8 ounce) sliced water chestnuts, drained
wonton wrappers
1 tsp
black pepper

Directions Step-By-Step

Preheat 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.
Use 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.
Bake 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.
Here are the two products I added and then a pic of the crab that I used too.

About this Recipe

Main Ingredient: Seafood
Regional Style: Asian
Other Tag: Quick & Easy