Crab Wonton Cups

Name: Crab Wonton Cups
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: Chinese, Asian
Ingredients: 227 grams package cream cheese, softened; 1 Tbsp Dijon mustard; 1 egg; 59 milliliters thinly sliced green onions; 118 milliliters heavy whipping cream; 237 milliliters lump crabmeat, drained; 237 milliliters grated Parmesan cheese; 5 drops hot pepper sauce; 59 milliliters finely chopped sweet red pepper; 32 wonton wrappers; 1 teaspoon Worcestershire sauce

Crab Wonton Cups might be just the Chinese recipe you are searching for. This recipe serves 32. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 79 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up wonton wrappers, parmesan cheese, pepper, and a few other things to make it today. Only a few people really liked this hor d'oeuvre. It is a good option if you're following a pescatarian diet.

Instructions

Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray.

Ingredients you will need

Wonton Wrappers

Cooking Spray

Equipment you will use

Muffin Liners

Bake at 350° for 8-9 minutes or until lightly browned.

Equipment you will use

Oven

Meanwhile, in a small bowl, beat the cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in the crab, green onions and red pepper; spoon into wonton cups.

Ingredients you will need

Worcestershire Sauce

Cream Cheese

Green Onions

Hot Sauce

Red Pepper

Mustard

Cream

Crab

Egg

Equipment you will use

Bowl

Sprinkle with Parmesan cheese.

Ingredients you will need

Parmesan

Bake for 10-12 minutes or until filling is heated through.

Equipment you will use

Oven

Serve warm. Refrigerate leftovers.

Equipment

Muffin Liners

Oven

Bowl

Ingredients

Servings:

227grams

package cream cheese, softened 1Tbsp

Dijon mustard 1

egg 59milliliters

thinly sliced green onions 118milliliters

heavy whipping cream 237milliliters

lump crabmeat, drained 237milliliters

grated Parmesan cheese 5drops

hot pepper sauce 59milliliters

finely chopped sweet red pepper 32

wonton wrappers 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. One wine you could try is Canyon Road Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.