Crab Wonton Cups

Crab Wonton Cups

Debi S. 0

"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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Ingredients

32 m servings 107 cals
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Original recipe yields 24 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

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

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 h...

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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 h...

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 c...

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 crunc...

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 a...

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 ...

I think this would have turned out A LOT better if I haven't spilt the salt in the mixture. However, my family did eat all of the wontons. I may give this recipe another try when I get the cr...

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