Crab, Chili Crab In Won Ton Cups

By lknowles

Accuchef : If making up to one day ahead, let crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375° oven until hot, 6-8 minutes.

Ingredients

• 16 Won Ton Skins
• 2 Tbsp Oil
• 1/3 Cup Scallions
• 1 Can Diced Green Chilies (4 Oz)
• 6 Oz Crab Meat
• 1 Tbsp Mayonnaise
• 1 Tbsp Dijon Mustard
• 1/2 Cup Jack Cheese, Shredded

Details

Servings 16

Preparation

Step 1

1. Lightly brush 1 side of each won ton skin with oil. Center each square, oiled side down, on a muffin cup (1 1/4 in across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.
2. In a 6-8 inch frying pan, stir 1/2 tsp oil and onions until onions are limp, about 1 minute. Remove from heat and stir in chilies, crab, mayonnaise and mustard.
3. Fill each won ton cup equally with crab mixture and sprinkle evenly with grated cheese.
4. Bake in a 350° oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes in a convection oven).
Lift from pan and serve hot.

Per Appetizer: 144 Cal (27% from Fat, 19% from Protein, 54% from Carb); 7 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 19 g Carb; 1 g Fiber; 56 mg Calcium; 1 mg Iron; 279 mg Sodium; 15 mg Cholesterol

note; If making up to one day ahead, let crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375° oven until hot, 6-8 minutes.