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.
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
How to Make It
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.
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.
Fill each won ton cup equally with crab mixture. Sprinkle filling evenly with 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.