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Crab Wonton Cups Recipe

Crab Wonton Cups Recipe

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 true crowd-pleasers. —Connie McDowell, Greenwood, Delaware
TOTAL TIME: Prep/Total Time: 30 min. YIELD:32 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Bake for 10-12 minutes or until filling is heated through. Serve warm. Refrigerate leftovers. Yield: 32 appetizers.

Nutritional Facts

1 each: 77 calories, 5g fat (3g saturated fat), 26mg cholesterol, 153mg sodium, 5g carbohydrate (trace sugars, trace fiber), 3g protein Diabetic Exchanges:1/2 starch, 1 fat

Reviews for Crab Wonton Cups

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Reviewed Sep. 30, 2014

"Used canned crab. Really easy but looks fancy and tastes great!"

Reviewed Jul. 28, 2014

"I used imitation crab and it worked out great! Everyone loved them."

Reviewed Dec. 28, 2013

"This was a easy tasty recipe we made for our Christmas Eve appetizers. I used canned crab which worked fine."

Reviewed Feb. 1, 2010

"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!"

Reviewed Jun. 11, 2009

"These were quite tasty and relatively easy to make."

Reviewed May. 27, 2009

"Wow, I can't wait to make these, they sound wonderful. I will be serving at my dinner party scheduled in two weeks! Thanks Taste of Home!"

Reviewed May. 26, 2009

"Sounds wonderful:)"

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Wine Pairings

Light-Bodied White Wine

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