Rating: 4 stars 4.1
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
24
Yield:
24 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

107 calories; protein 5.1g; carbohydrates 6.5g; fat 6.7g; cholesterol 18mg; sodium 163.9mg. Full Nutrition
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