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Ingredients
- Oil
- 24 wonton wrappers
- 8 ounces PHILADELPHIA Cream Cheese, at room temperature
- 1 can (6 ounces) lump crabmeat, drained
- 1 ⁄4 cup canned white sauce
- 2 tablespoons chopped scallions, plus more for optional garnish
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 ⁄2 teaspoon bottled crushed garlic
- 1 ⁄4 teaspoon mustard powder
Preparation
Step 1
Makes: 24 cups
Preheat oven to 350°F. Using a pastry brush, brush 24 cups of a mini muffin tin with a thin layer of oil.
Brush wonton wrappers with oil and press into cups. Bake until lightly browned, about 8 minutes. Let cool in pan on wire rack. (Leave oven on.)
In a medium bowl, combine cream cheese, crabmeat, white sauce, 2 tablespoons scallions, lemon juice, Worcestershire, garlic, and mustard powder, stirring until well mixed. Scoop 1 heaping tablespoon of crab mixture into each wonton cup. 4. Bake until filling is hot and edges are golden brown, 5 to 7 minutes. Garnish with sliced scallions, if desired. Serve warm.
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