Crab Salad Stuffed Wonton Cups are an easy appetizer that could be made ahead. They are perfect for any holiday party.
1/4teaspoonground black pepper
8ounceslump crab meatpicked through for shells
1/4cupthinly sliced green onion
Preheat oven to 350° Fahrenheit.
Spray a standard 12-cup muffin tin with cooking spray. Lay one wonton wrapper on a flat surface. Place a second wonton wrapper on top of it, staggering the corners so it looks like an 8 sided star. Push the wontons down into a muffin cup. Repeat with the remaining wontons. Spray the tops of the wonton wrappers with cooking spray.
Bake for 10 minutes. Cool completely. Store the unfilled wonton cups in a sealed container at room temperature for up to one day, until ready to serve.
In a medium bowl, add the mayonnaise, lemon juice, lemon zest, salt, pepper, and dill. Whisk until well combined. Add the crab and green onion to the dressing. Gently stir. Store the crab salad in a sealed container in the refrigerator for up to one day, until ready to serve.
Just before serving, fill the wonton cups with the crab salad.
Crab Salad Stuffed Wonton Cups
Amount Per Serving (1 stuffed wonton cup)
Calories 92Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Total Carbohydrates 8g3%
* Percent Daily Values are based on a 2000 calorie diet.
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