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Crab Cup Delights

Ingredients:

Crabmeat
1 Pound
Claw meat or White
Velvetta
16 Ounces
Use Blanco White (Cubed)
Onion
1 Cup
Chopped
Bell Pepper
1/2 Cups
Chopped
Red bell pepper
1/2 Cup
Chopped
Celery
1/2 Cup
Choped
Garlic
1/4 Cup
Chopped
Philadelphia Cream Cheese
16 Ounces
Room temperature
Butter
1
One stick
Cayenne pepper
To taste
Wontons
1
1 pack

Preparation mode:

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.

 

Instructions:

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. ┬áSpray 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.