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Crab Wonton Cups

 Crab Wonton Cups
"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
32 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Crab Wonton Cups (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.