Crab Wonton Cups Recipe -
Crab Wonton Cups Recipe
  • READY IN 32 mins

Crab Wonton Cups

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 24 cups Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    32 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Spray mini-muffin tins with nonstick cooking spray.
  2. In a medium bowl, stir together crabmeat, green onion, mayonnaise, curry powder, salt, lemon juice, and Swiss cheese. 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 chestnut.
  3. Bake in preheated oven about 12 minutes, or until puffed and browned. Serve hot.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2006

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.

Most Helpful Critical Review
Feb 04, 2007

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.

Aug 31, 2005

I halved the recipe and used a regular muffin tin not mini and they turned out fine. Very unique taste and quite good.

Nov 20, 2005

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!

Aug 27, 2007

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.

Jul 17, 2006

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.

Nov 27, 2008

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.

May 03, 2006

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Crab Rangoon

Wontons are stuffed with cream cheese and crabmeat and baked crisp.

Hot Crab Dip

See how to make a rich and creamy hot crab dip.

King Crab Appetizers

See how to make a supreme appetizer!

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States