ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chili Crab in Won Ton Cups

Yield Makes 16 appetizers
Liking the look of desserts baked in crisp cups made from won ton skins, Louise Ross adapted the idea to a savory crab appetizer. If making up to 1 day ahead, let the crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375° oven until hot, 6 to 8 minutes.

Ingredients

  • 16 won ton skins (3 1/4 in. square)
  • About 2 tablespoons olive oil
  • 1/3 cup minced green onions, including tops
  • 1 can (4 oz.) diced green chilies
  • 6 ounces shelled cooked crab
  • 2 tablespoons mustard-mayonnaise blend (or 1 tablespoon each mayonnaise and Dijon mustard)
  • 1/2 cup shredded jack cheese with chilies

Nutrition Information

  • calories 70
  • caloriesfromfat 46 %
  • protein 3.9 g
  • fat 3.5 g
  • satfat 0.9 g
  • carbohydrate 5.7 g
  • fiber 0.3 g
  • sodium 169 mg
  • cholesterol 15 mg

How to Make It

  1. 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.

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

  3. Fill each won ton cup equally with crab mixture. Sprinkle filling evenly with cheese.

  4. 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.