Publisher Photo
Publisher Photo
These little crab bites put a smile on everyone's face. My family loves them for their size, texture and taste. I love them because they're quick and simple to make. They even won first prize in a cooking competition. Instead of baking them in the oven, you can deep fry them. —Danielle Arcadi, Peoria, Arizona
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 18 wonton wrappers
  • Cooking spray
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 2 green onions, thinly sliced
  • 1/4 cup shredded carrot
  • 1/4 cup finely chopped celery
  • Sweet-and-sour sauce, optional

Directions

Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes.
Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce. Yield: 1-1/2 dozen.
Originally published as Baked Crab Wontons in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p147

  • 18 wonton wrappers
  • Cooking spray
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 2 green onions, thinly sliced
  • 1/4 cup shredded carrot
  • 1/4 cup finely chopped celery
  • Sweet-and-sour sauce, optional
  1. Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes.
  2. Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce. Yield: 1-1/2 dozen.
Originally published as Baked Crab Wontons in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p147

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