Recipe by Peggy V.
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.
Top Review by CaramelPie
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.
- 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
Directions See How It's Made
- 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.