Prep 20 mins
Cook 20 mins
I love to entertain and always looking for yummy appetizers. These wonderful little tarts are compliments of Paula Deen. I prepared them ahead of time and warmed them in the oven before my guests arrived. Besides their scrumptious taste and slight kick they make a beautiful presentation. I also substituted the lump crab with imitation crab.
- 32 wonton wrappers
- 226.79 g package cream cheese, softened, I used light with success
- 236.59 ml parmesan cheese, grated
- 118.29 ml heavy whipping cream
- 1 large egg, slightly beaten
- 14.79 ml Dijon mustard
- 4.92 ml Worcestershire sauce
- 4.92 ml hot sauce
- 226.79 g container lump crabmeat, shell pieces removed. See above note
- 59.14 ml green onion, minced
- 59.14 ml red bell pepper, minced
- Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
- In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.
Really yummy! I did add a little salt & pepper to the mix. Also, I may need to find a different crust. My family didn't care for the edges of the wontons, as they got quite crispy during the baking.
These went pretty well at my Christmas party. Used backfin meat and that was fine.
I made this on Sunday for the Packer Game! They were seriously gone in about 10 minutes. I've been told I will be bringing them as my dish on Christmas Eve also. My pleasure they are soooo delicious! Patty Firkus