Crab Wonton Cups

• Seafood

  • 1 cup Lump crabmeat

• Produce

  • 1/4 cup Green onions

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Dijon mustard
  • 5 drops Hot pepper sauce
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 cup Red pepper, sweet

• Oils & Vinegars

  • 1 Cooking spray

• Bread & Baked Goods

  • 32 Wonton wrappers

• Dairy

  • 1 package Cream cheese
  • 1/2 cup Heavy whipping cream
  • 1 cup Parmesan cheese, grated

Found on tasteofhome.com

Description

Ingredients

• 32 wonton wrappers
• Cooking spray
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup heavy whipping cream
• 1 egg
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 5 drops hot pepper sauce
• 1 cup lump crabmeat, drained
• 1/4 cup thinly sliced green onions
• 1/4 cup finely chopped sweet red pepper
• 1 cup grated Parmesan cheese

Directions

• Directions Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 8-9 minutes or until lightly browned. 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. Sprinkle with Parmesan cheese. Bake for 10-12 minutes or until filling is heated through. Serve warm. Refrigerate leftovers. Yield: 32 appetizers. Originally published as Crab Wonton Cups in Country Woman June/July 2008, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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