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.

Louise Ross, Elk Grove, California
Recipe by Sunset May 1999

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Recipe Summary

Yield:
Makes 16 appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

70 calories; calories from fat 46%; protein 3.9g; fat 3.5g; saturated fat 0.9g; carbohydrates 5.7g; fiber 0.3g; sodium 169mg; cholesterol 15mg.
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