Crab Wonton Cups Recipe - Allrecipes.com
  • 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."

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Original recipe makes 24 cups Change Servings
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Directions

  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
  • PREP 20 mins
  • COOK 12 mins
  • READY IN 32 mins
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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!

 
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.

 
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.

 
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.

 

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Nutrition

  • 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.

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