Recipe by Debi S.
"This appetizer has an unusual combination of ingredients, but they are easy to make and delicious. I am always asked for the recipe whenever I serve them. May be frozen and reheated."
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1 (6 ounce) can
chopped green onions
shredded Swiss cheese
1 (8 ounce) can
sliced water chestnuts, drained
I tried this recipe for baking the wontons in lieu of deep frying them, and they turned out wonderful!
I will no longer deep fry wontons since baking them makes them so good and non-greasy.
I followed the recipe to a tee, but found that something just didn't taste right-- I added about a 1/2 teaspoon of sugar (I find that canned crab lacks the sweetness that fresh seafood usually has) and that made a huge difference.
I halved the recipe and used a regular muffin tin not mini and they turned out fine. Very unique taste and quite good.
This recipe was a great success at our Thanksgiving dinner party yesterday. Everyone enjoyed them so much that I had to forward this recipe to 9 guests. This recipe is a keeper. Thanks!
Will definitely use this recipe again. I didn't have water chestnuts or curry powder so I added extra green onions and I used cajun seasoning. They were really good. I doubled the amount of cajun seasoning and lemon juice that the recipe called for based on bland reviews. It still could have used more. The mayo was a little overpowering. Very festive and easy though so it was worth five stars.
These were very good. I used canned chicken instead of crab and added a little extra curry. I didn't trim the wonton skins. I just pinched the tops of them. The water chestnuts add a great crunch to these wontons.
I make these appetizers without the curry powder and water chestnuts. I substitute the wontons for pre-baked phyllo cups (found in the frozen section). I fill the phyllo cups with the mixture and bake on a baking sheet. I usually need to double or triple the recipe because it is the most popular appetizer at my parties.
These are really good. I left the water chestnuts off several because my daughter doesn't like them but I think the crunch in contrast to the soft filling is a must. I mixed ingredients the day before and quickly assembled after guests arrived. This worked extremely well and will make often.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Wonton Cups
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 60
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