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Crab Wonton Cups Recipe

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"These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're real crowd pleasers." —Connie McDowell, Greenwood, Delaware

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Crab Wonton Cups Recipe

Prep/Total Time: 30 min.

Yield: 32 Servings

10 20 30

Ingredients

32 wonton wrappers
Cooking spray
1 package (8 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1 egg
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 drops hot pepper sauce
1 cup lump crabmeat, drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet red pepper
1 cup grated Parmesan cheese

Directions

Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 8-9 minutes or until lightly browned.
Meanwhile, in a small bowl, beat the cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in the crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese.
Bake for 10-12 minutes or until filling is heated through. Serve warm. Refrigerate leftovers. Yield: 32 appetizers.

Nutritional Facts 1 appetizer equals 77 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 153 mg sodium, 5 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Crab Wonton Cups in Country Woman June/July 2008, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Crab Wonton Cups (4)

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Crab Wonton Cups

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Reviewed on Feb. 01, 2010 by gitrumm

Really good!! It made a lot! They were very easy to make and they had the perfect blend of sweet and savory. I didn't have the pouches of crab, but used 2 cans of pink crab. They are beautiful and perfect for a party! Make these, you'll be happy!