Crab Wonton Cups

9
Kim Biegacki

By
@pistachyoo

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
24 cups
Prep:
20 Min
Cook:
10 Min
Method:
Bake

Ingredients

  • 1 can(s)
    (6 ounce) crabmeat, drained
  • 2 medium
    chopped green onions
  • 1/2 c
    mayonnaise
  • 2 - 3 tsp
    mild curry paste
  • 1 - 2 tsp
    sriracha hot chili sauce
  • 1/2 tsp
    salt
  • 1 tsp
    lemon juice
  • 1 c
    shredded swiss cheese
  • 1 can(s)
    (8 ounce) sliced water chestnuts, drained
  • 24
    wonton wrappers
  • 1 tsp
    black pepper

How to Make Crab Wonton Cups

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. Here are the two products I added and then a pic of the crab that I used too.

Printable Recipe Card

About Crab Wonton Cups

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




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