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Crab Wonton Cups

Rated as 4.11 out of 5 Stars

"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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Ingredients

32 m servings 107 cals
Original recipe yields 24 servings (24 cups)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Spray mini-muffin tins with nonstick cooking spray.
  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.
  3. Bake in preheated oven about 12 minutes, or until puffed and browned. Serve hot.

Nutrition Facts


Per Serving: 107 calories; 6.7 g fat; 6.5 g carbohydrates; 5.1 g protein; 18 mg cholesterol; 164 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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 h...

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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 h...

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 c...

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 crunc...

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 a...

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 ...

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 cr...