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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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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