Crab Wonton Cups

Name: Crab Wonton Cups
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cups
Ingredients: 1 (6 ounce) can crabmeat, drained; 1 tablespoon chopped green onions; ½ cup mayonnaise; ½ teaspoon curry powder; ½ teaspoon salt; 1 teaspoon lemon juice; 1 cup shredded Swiss cheese; 1 (8 ounce) can sliced water chestnuts, drained; 24 eaches wonton wrappers

Rating: 4.11 stars

19 Ratings
16 Reviews
2 Photos

This appetizer has an unusual combination of ingredients, but they are easy to make and delicious. I am always asked for the recipe whenever I serve them. May be frozen and reheated.

By Debi S.

Gallery

Recipe Summary

prep:

20 mins

cook:

12 mins

total:

32 mins

Servings:

Yield:

24 cups

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 (6 ounce) can crabmeat, drained
1 tablespoon chopped green onions
½ cup mayonnaise
½ teaspoon curry powder
½ teaspoon salt
1 teaspoon lemon juice
1 cup shredded Swiss cheese
1 (8 ounce) can sliced water chestnuts, drained
24 eaches wonton wrappers

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray mini-muffin tins with nonstick cooking spray.

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Step 2

In a medium bowl, stir together crabmeat, green onion, mayonnaise, curry powder, salt, lemon juice, and Swiss cheese. Use kitchen scissors to trim off corners of individual wonton skins; place trimmed skins in wells of mini-muffin tins. Spoon about 1 tablespoon crabmeat mixture into each wonton cup. Top each with a slice of water chestnut.
Step 3

Bake in preheated oven about 12 minutes, or until puffed and browned. Serve hot.

Nutrition Facts

Per Serving:

106.7 calories; 5.1 g protein; 6.5 g carbohydrates; 18 mg cholesterol; 163.9 mg sodium. Full Nutrition

Reviews (16)

Most helpful positive review

laceykathy

03/06/2006

I tried this recipe for baking the wontons in lieu of deep frying them and they turned out wonderful! I will no longer deep fry wontons since baking them makes them so good and non-greasy. Read More

Helpful

(23)

Most helpful critical review

SBUDSKY

02/04/2007

I followed the recipe to a tee but found that something just didn't taste right-- I added about a 1/2 teaspoon of sugar (I find that canned crab lacks the sweetness that fresh seafood usually has) and that made a huge difference. Read More

Helpful

(14)

19 Ratings

5 star values: 8
4 star values: 5
3 star values: 6
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

laceykathy

03/06/2006

I tried this recipe for baking the wontons in lieu of deep frying them and they turned out wonderful! I will no longer deep fry wontons since baking them makes them so good and non-greasy. Read More

Helpful

(23)

SBUDSKY

02/04/2007

Helpful

(14)

GLAMOURGIRL511

08/31/2005

I halved the recipe and used a regular muffin tin not mini and they turned out fine. Very unique taste and quite good. Read More

Helpful

(12)

LEEPERLADY

11/20/2005

This recipe was a great success at our Thanksgiving dinner party yesterday. Everyone enjoyed them so much that I had to forward this recipe to 9 guests. This recipe is a keeper. Thanks! Read More

Helpful

(8)

Lori

07/17/2006

These were very good. I used canned chicken instead of crab and added a little extra curry. I didn't trim the wonton skins. I just pinched the tops of them. The water chestnuts add a great crunch to these wontons. Read More

Helpful

(7)

KRISTENDAVIS

08/27/2007

Will definitely use this recipe again. I didn't have water chestnuts or curry powder so I added extra green onions and I used cajun seasoning. They were really good. I doubled the amount of cajun seasoning and lemon juice that the recipe called for based on bland reviews. It still could have used more. The mayo was a little overpowering. Very festive and easy though so it was worth five stars. Read More

Helpful

(7)

JUNEAD

05/03/2006

These are really good. I left the water chestnuts off several because my daughter doesn't like them but I think the crunch in contrast to the soft filling is a must. I mixed ingredients the day before and quickly assembled after guests arrived. This worked extremely well and will make often. Read More

Helpful

(4)

ukicaryn

11/27/2008

I make these appetizers without the curry powder and water chestnuts. I substitute the wontons for pre-baked phyllo cups (found in the frozen section). I fill the phyllo cups with the mixture and bake on a baking sheet. I usually need to double or triple the recipe because it is the most popular appetizer at my parties. Read More

Helpful

(4)

lemonleaf

01/13/2008

I think this would have turned out A LOT better if I haven't spilt the salt in the mixture. However my family did eat all of the wontons. I may give this recipe another try when I get the craving! Read More

Helpful

(3)

More Reviews

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Nutritional Information

Crab Wonton Cups

Servings Per Recipe: 24
Calories: 106.7

% Daily Value *

protein: 10 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 10 %

saturated fat: 12 %

cholesterol: 6 %

vitamin a iu: 2 %

niacin equivalents: 13 %

vitamin b6: 4 %

vitamin c: 1 %

folate: 3 %

calcium: 9 %

iron: 3 %

magnesium: 3 %

potassium: 2 %

sodium: 7 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Crab Wonton Cups

1 of 16

All Reviews

laceykathy

03/06/2006

I tried this recipe for baking the wontons in lieu of deep frying them and they turned out wonderful! I will no longer deep fry wontons since baking them makes them so good and non-greasy.

Helpful

(23)

SBUDSKY

02/04/2007

Helpful

(14)

GLAMOURGIRL511

08/31/2005

I halved the recipe and used a regular muffin tin not mini and they turned out fine. Very unique taste and quite good.

Helpful

(12)

LEEPERLADY

11/20/2005

This recipe was a great success at our Thanksgiving dinner party yesterday. Everyone enjoyed them so much that I had to forward this recipe to 9 guests. This recipe is a keeper. Thanks!

Helpful

(8)

Lori

07/17/2006

Helpful

(7)

KRISTENDAVIS

08/27/2007

Helpful

(7)

JUNEAD

05/03/2006

Helpful

(4)

ukicaryn

11/27/2008

Helpful

(4)

lemonleaf

01/13/2008

I think this would have turned out A LOT better if I haven't spilt the salt in the mixture. However my family did eat all of the wontons. I may give this recipe another try when I get the craving!

Helpful

(3)

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Crab Wonton Cups

Ingredients

Directions

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Crab Wonton Cups

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Crab Wonton Cups

Ingredients

Directions

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Crab Wonton Cups