Cheesy Crab Tarts
photo by Peggy V.
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
32 tarts
- Serves:
- 12-15
ingredients
- 32 wonton wrappers
- 1 (8 ounce) package cream cheese, softened, I used light with success
- 1 cup parmesan cheese, grated
- 1⁄2 cup heavy whipping cream
- 1 large egg, slightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 (8 ounce) container lump crabmeat, shell pieces removed. See above note
- 1⁄4 cup green onion, minced
- 1⁄4 cup red bell pepper, minced
directions
- 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.
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Reviews
-
WOW!!!! What a delicious recipe. Made them last night for my Bunko group and my husband almost ate most of the filling before I got a chance to fill the shells and bake them. Then when they came out of the oven, trying to keep him away was very hard. Everyone that had these loved them. Thanks for posting. ChefRaylene
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I make these every month or so for our 'after church' snacks ... they are gone instantly ... definitely consider putting a little Old Bay in the mix and also sprinkle on top (just a little) - adds a kick you will be everyone's best friends after making these but keep to the recipe the first few times (except for the Old Bay ...)
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I've made these many times now and they're always a hit - never any leftovers. I usually double the amount of crab, depending on the price of crab at the time. I even made them with nothing but the fake crab, not telling anyone, and they still raved about them. I felt a little guilty, but no one was the wiser. Thanks for the recipe!
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RECIPE SUBMITTED BY
Peggy V.
United States