CREAMY CRAB WONTONS
How about a fast festive appetizer just for two? These hot, crispy little bites boast a rich creamy filling with a hint of crab. "They simply melt in your mouth," promises Robin Boynton of Harbor Beach, Michigan. Suggestion: serve wontons with plum sauce or sweet-and-sour sauce for dipping.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts :
CRAB SALAD IN CRISP WONTON CUPS
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 6 servings (serving size is 3 pieces)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
- Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
- Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
- In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.
CRAB WONTON CUPS
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...
Provided by Kimberly Biegacki
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- 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.
CRAB RANGOON WONTON CUPS
Easier and less messy than the traditional kind, also lower in fat. This recipe only makes 12 appetizers, but can be doubled easily. This is an Inn recipe I found on the web.
Provided by Cookiegirlandi
Categories Crab
Time 30m
Yield 12 wonton cups
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Lightly spray 12 small muffin cups.
- Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
- Saute green onions.
- Melt cheeses and mayonnaise in pan.
- Add seasonings and lemon juice.
- Add filling (could be crab, shrimp, mushrooms) to heat only.
- Scoop into wonton cups.
- Bake 12-15 minutes until wontons are golden brown.
BAKED CRAB WONTONS
These little crab bites put a smile on everyone's face. My family loves them for their size, texture and taste. I love them because they're quick and simple to make. They even won first prize in a cooking competition. Instead of baking them in the oven, you can deep fry them. -Danielle Arcadi, Peoria, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes. , Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce., , , , , ,
Nutrition Facts :
CRAB SALAD IN CRISP WONTON CUPS
From the Food You Crave: Luscious Recipes for a Healthy Life. Notice how to prepare the cups and salad with dressing the day before. Then assemble on the day you need it. Posted for ZWT4.
Provided by WiGal
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Coat two min-muffin tins with cooking spray.
- To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin.
- Gently press each wrapper into the tin and arrange so that it forms a cup shape.
- The wrapper will stick up out of the cup.
- Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes.
- Allow the cups to cool, then remove from the tin.
- These can be prepared the day before and stored at room temperature in an airtight container.
- To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper.
- Add the olive oil and whisk until well combined.
- To make the salad, in a medium bowl, gently toss together the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much.
- Add the dressing and gently toss to combine.
- This can be prepared the day before and stored in the refrigerator in an airtight container.
- Fill each cup with the crab salad and serve immediately.
Nutrition Facts : Calories 177.2, Fat 6.9, SaturatedFat 0.9, Cholesterol 30.9, Sodium 478.5, Carbohydrate 17.6, Fiber 0.9, Sugar 2.3, Protein 11
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