Mini Crab Cups

  • Marchia Posted: 11/26/10
    Worthy of a Special Occasion

    This was elegant, easy and yummy. I substituted wonton wrappers and they worked perfectly. The crab mixture was light and easy to prepare. You could certainly serve it on crackers but the cups looked special. Definitely holiday fare! Will make again soon.

  • KathyDC Posted: 12/16/10
    Worthy of a Special Occasion

    I made these for my book club Christmas meeting. They were a huge hit and disappeared immediately. I used gyoza wrappers from a local Asian market. I think either the time or temperature might be be sure to keep a close eye on them. I burned the first batch. The only other comment I'd make is that though you can make the filling ahead, don't stuff the wrappers til the last minute.....they can become a bit soggy. I'd love a variation on the filling for the holidays if anyone has any great ideas.

  • osequin Posted: 11/27/11
    Worthy of a Special Occasion

    I loved the crab mixture. It was so refreshing and summery (even though I served it at Thanksgiving.) Instead of gyoza skins I used phyllo cups. It was so much easier that way and it worked perfectly!!

  • teriwanek Posted: 12/31/11
    Worthy of a Special Occasion

    Has anyone tried shrimp?

  • veryslowcook Posted: 11/24/12
    Worthy of a Special Occasion

    Nice presentation. I used surimi instead of crab, wonton wrappers instead of gyoza, and added extra jalapeño. Next time I will make the filling ahead of time to let flavors marry and/or add a little Mexican hot sauce (like Valentino) for a little extra kick. In my oven the wrappers were done at 10 min.

  • ltdufo Posted: 12/04/12
    Worthy of a Special Occasion

    Made these for our annual holiday party and they were a big hit. Only complaint from me is that they got soggy fairly quickly. I used wontons, so maybe this was the reason, but I baked them quite thoroughly. They would be great at a dinner where people ate the appetizer in an allotted space of time verses the party we had where people pick at the offerings all night.


More From Cooking Light