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crab wonton cups

(2 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

If you love crabmeat and cheese this appetizer is just for you. It is super easy to make and a fun appetizer to serve for parties. It is nice and light and the right size to add to a tray of other appetizers. I have changed this recipe up a bit since I first posted it. It seems I keep taste testing to get it where I want it. I will also update with a dipping sauce I am serving with it tomorrow on Thanksgiving Day 11/23/12. My family loved them so much they were the first appetizer to disappear from the table.

(2 ratings)
yield 24 cups
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For crab wonton cups

  • 1 can
    (6 ounce) crabmeat, drained
  • 2 md
    chopped green onions
  • 1/2 c
    mayonnaise
  • 2 - 3 tsp
    mild curry paste
  • 1 - 2 tsp
    sriracha hot chili sauce
  • 1/2 tsp
    salt
  • 1 tsp
    lemon juice
  • 1 c
    shredded swiss cheese
  • 1 can
    (8 ounce) sliced water chestnuts, drained
  • 24
    wonton wrappers
  • 1 tsp
    black pepper

How To Make crab wonton cups

  • 1
    Preheat oven to 400 degrees F. Spray mini-muffin tins with nonstick cooking spray. (I don't use any spray and mine come out of tin cups fine.) In a medium bowl, stir together crabmeat, green onion, mayonnaise, curry powder, salt, lemon juice, and swiss cheese.
  • 2
    Use kitchen scissors to trim off corners of individual wonton skins; place trimmed skins in wells of mini-muffin tins. Spoon about 1 tablespoon crabmeat mixture into each wonton cup. Top each with a slice of water chesnut.
  • 3
    Bake in preheated oven about 12 minutes, or until puffed and browned. Serve hot. ---I served them with sweet and sour sauce and had hot sauce on the side too.
  • 4
    Here are the two products I added and then a pic of the crab that I used too.
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