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Crab Wonton Cups

Total Time

Prep/Total Time: 30 min.

Makes

32 appetizers

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
Crab Wonton Cups Recipe photo by Taste of Home

Ingredients

  • 32 wonton wrappers
  • Cooking spray
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1 large egg, room temperature
  • 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
  • Minced chives, optional

Directions

  1. Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes.
  2. Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese.
  3. Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

Nutrition Facts

1 wonton cup: 77 calories, 5g fat (3g saturated fat), 26mg cholesterol, 153mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.

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