Chili Crab in Won Ton Cups

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.

Sunset MAY 1999

  • Yield: Makes 16 appetizers


  • 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.

Nutritional Information

Amount per serving
  • 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

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Chili Crab in Won Ton Cups recipe