Chili Crab in Won Ton Cups

Yields Makes 16 appetizers
AuthorLouise Ross, Elk Grove, California,
Liking the look of desserts baked in crisp cups made from won ton skins, Louise Ross adapted the idea to a savory crab appetizer. If making up to 1 day ahead, let the crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375° oven until hot, 6 to 8 minutes.

Ingredients

 16 won ton skins (3 1/4 in. square)
  About 2 tablespoons olive oil
 1/3 cup minced green onions, including tops
 1 can (4 oz.) diced green chilies
 6 ounces shelled cooked crab
 2 tablespoons mustard-mayonnaise blend (or 1 tablespoon each mayonnaise and Dijon mustard)
 1/2 cup shredded jack cheese with chilies

Nutrition Facts

Servings Makes 16 appetizers

Amount Per Serving
Calories 70Calories from Fat 46
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.9g5%
Cholesterol 15mg5%
Sodium 169mg8%
Total Carbohydrate 5.7g2%
Dietary Fiber 0.3g2%
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Lightly brush 1 side of each won ton skin with oil. Center each square, oiled side down, on a muffin cup (1 1/4-in. across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.

Step 2
2

In a 6- to 8-inch frying pan over medium-high heat, stir 1/2 teaspoon oil and onions until onions are limp, about 1 minute. Remove from heat. Stir in chilies, crab, and mustard-mayonnaise.

Step 3
3

Fill each won ton cup equally with crab mixture. Sprinkle filling evenly with cheese.

Step 4
4

Bake in a 350° oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes in a convection oven). Lift from pan and serve hot.

Ingredients

 16 won ton skins (3 1/4 in. square)
  About 2 tablespoons olive oil
 1/3 cup minced green onions, including tops
 1 can (4 oz.) diced green chilies
 6 ounces shelled cooked crab
 2 tablespoons mustard-mayonnaise blend (or 1 tablespoon each mayonnaise and Dijon mustard)
 1/2 cup shredded jack cheese with chilies

Directions

Step 1
1

Lightly brush 1 side of each won ton skin with oil. Center each square, oiled side down, on a muffin cup (1 1/4-in. across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.

Step 2
2

In a 6- to 8-inch frying pan over medium-high heat, stir 1/2 teaspoon oil and onions until onions are limp, about 1 minute. Remove from heat. Stir in chilies, crab, and mustard-mayonnaise.

Step 3
3

Fill each won ton cup equally with crab mixture. Sprinkle filling evenly with cheese.

Step 4
4

Bake in a 350° oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes in a convection oven). Lift from pan and serve hot.

Chili Crab in Won Ton Cups
IngredientsDirections

Read More