- Crabmeat1 PoundClaw meat or White
- Velvetta16 OuncesUse Blanco White (Cubed)
- Onion1 CupChopped
- Bell Pepper1/2 CupsChopped
- Red bell pepper1/2 CupChopped
- Celery1/2 CupChoped
- Garlic1/4 CupChopped
- Philadelphia Cream Cheese16 OuncesRoom temperature
- Butter1One stick
- Cayenne pepperTo taste
- Wontons11 pack
Many of my recipes and ideas stem from what I find on sale in the stores. My husband recently brought home four packs of wonton wrappers that were .50 cents a piece. My mind starting thinking what did I have already in the house that I can make. The crabmeat was just what I needed. As I was making them I was testing right at that time. Sometimes recipes don’t always follow an exact script. I discovered after making them that using two wontons were better and sturdier once the filling was put in it. It was actually a mistake because I had not separated them. The error turned out to work better.
In a medium sauce pan add butter and let it melt. Add all seasonings and saute’ until tender. Add cubed Velvetta cheese and cream cheese and let melt. Fold in the crabmeat until well blended. Do not continue to stir because you don’t want to break up the crab meat. Take off burner and allow to sit. Spray the muffin tin with Baker’s Joy. Take the muffin pan and place 2 wontons over the top. Push the wonton down into the muffin cup and it will form its own cup. Fill the wonton cups with the crab meat filling. Bake at 350 degrees for 10 minutes or until the tops of the wonton are golden brown.
Makes the entire pack of wontons.