Crab Wonton Cups


  • 1 (6 ounce) can crabmeat, drained
  • 1 tablespoon chopped green onions
  • 1/2 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 cup shredded Swiss cheese
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 24 wonton wrappers


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.