Chili Crab in Won Ton Cups
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.
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- Calories: 70
- Calories from fat: 46%
- Protein: 3.9g
- Fat: 3.5g
- Saturated fat: 0.9g
- Carbohydrate: 5.7g
- Fiber: 0.3g
- Sodium: 169mg
- Cholesterol: 15mg
- 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
- 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.
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