Chili Crab in Won Ton Cups

Name: Chili Crab in Won Ton Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Chinese, Asian
Ingredients: 170 grams shelled cooked crab; 113 grams can diced green chilies; 79 milliliters minced green onions, including tops; 118 milliliters shredded jack cheese with chilies; 2 Tbsps mustard-mayonnaise blend (or 1 tablespoon each mayonnaise and Dijon mustard); 2 Tbsps About olive oil; 16 won ton skins (3 1/4 in. square)

The recipe Chili Crab in Won Ton Cups is ready in roughly 45 minutes and is definitely

Instructions

Lightly brush 1 side of each won ton skin with oil. Center each square, oiled side down, on a muffin cup (1 1/4-in. across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

In a 6- to 8-inch frying pan over medium-high heat, stir 1/2 teaspoon oil and onions until onions are limp, about 1 minute.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat. Stir in chilies, crab, and mustard-mayonnaise.

Ingredients you will need

Mayonnaise

Chili Pepper

Mustard

Crab

Fill each won ton cup equally with crab mixture.

Ingredients you will need

Crab

Sprinkle filling evenly with cheese.

Ingredients you will need

Cheese

Bake in a 350 oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes in a convection oven). Lift from pan and serve hot.

Equipment you will use

Oven

Frying Pan

Equipment

Frying Pan

Oven

Ingredients

Servings:

170grams

shelled cooked crab 113grams

can diced green chilies 79milliliters

minced green onions, including tops 118milliliters

shredded jack cheese with chilies 2Tbsps

mustard-mayonnaise blend (or 1 tablespoon each mayonnaise and Dijon mustard)2Tbsps

About olive oil 16

won ton skins (3 1/4 in. square)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.