Crab Wonton Cups

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.

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.

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

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!

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.

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.

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!

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.

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.

Excellent - I used just a hint of curry as a lot of people don't like it. I finely diced water chestnuts and added to mix. I didn't trim corners off and it gave guests somthing to hang on to while eating. Watch baking tho - corners can brown very fast.

A bit time consuming to trim the wonton skins but was worth it. Very tasty, fun, and loved the curry! Definitely a keeper.

These were good and very easy to prepare, but I feel like something is missing. They are a little plain for my taste. Maybe more curry and/or lemon juice? Any suggestions are welcome.

Although I did like the crunch the water chestnut added, I was not crazy about the filling. The combination of the mayonnaise and the swiss cheese made the filling greasy and heavy. I won't be making this again - I personally think the cream cheese/crab wonton fillings are much better.

I left out the curry, added some Cajun seasoning, and doubled the ginger. I used 1/3 cup of mayo instead of 1/2 a cup, and I used light mayo. I also used fake crab. It's great that they're baked and not fried! This recipe gets a 4 instead of a 5 only because of long it takes to put it all together. Definitely worth it, but not something I could do too regularly.

It was good, but we had a hard time stuffing the wontons so we ended up dipping it in the left over filling. Good still but not my favorite.

added old bay and eliminated the extra salt.