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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 24 |
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This appetizer has an unusual combination of ingredients, but they are easy to make and delicious. I am always asked for the recipe whenever I serve them. May be frozen and reheated. Ingredients:
1 (6 ounce) can crabmeat, drained |
1 tablespoon chopped green onions |
1/2 cup mayonnaise |
1/2 teaspoon curry powder |
1/2 teaspoon salt |
1 teaspoon lemon juice |
1 cup shredded swiss cheese |
1 (8 ounce) can sliced water chestnuts, drained |
24 wonton wrappers |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Spray mini-muffin tins with nonstick cooking spray.
2. In a medium bowl, stir together crabmeat, green onion, mayonnaise, curry powder, salt, lemon juice, and Swiss cheese. Use kitchen scissors to trim off corners of individual wonton skins; place trimmed skins in wells of mini-muffin tins. Spoon about 1 tablespoon crabmeat mixture into each wonton cup. Top each with a slice of water chestnut.
3. Bake in preheated oven about 12 minutes, or until puffed and browned. Serve hot.
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