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Crab and Cheddar Baked Wonton Purses are an EASY finger food recipe ANYONE can make. From start to finish – 30 minutes TOPS! These are soooo delicious and always a huge hit with any crowd of hungry party goers. When our family gets together for ANYTHING – these are always a must. There’d be mutiny if I forgot them, I tell ya!
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The filling for these delish bite sized yummies is a recipe my husband made up. He was hankering for something to spread on some boring ole bread and broil as an open faced sandwich. Somebody served some artichoke wonton cups at a party I went to and I was like “Oh. em. gee. that crab stuff would be AWESOME like this!” From there it evolved and finally became our FAVORITE finger food for game day, holidays, parties, movie night – you name it! My Dad double checks before he accepts an invite or invites us over that these are FOR SURE going to be served. Yup. They’re THAT good. Check the comments for other ideas for the filling. All of them sound amazing!
I mean…lookit them!
So, now that you understand how important it is that you MAKE THESE – let’s get on with the how to-ing. Go gather your ingredients – you srsly might already have most of these on hand.
1.5 lbs. package of Crab Meat {imitation – or precook the meat if using real crab meat}
4 C Shredded Mild Cheddar Cheese
2 C Mayonnaise
1/2 Medium Yellow or White Onion {whichever you prefer}
1 6 oz. can of Black Olives
1 12 oz. package {apx. 48 pieces} Wonton Wrappers {usually found in the produce section of any grocery store}
Preheat oven to 350°F. Press wonton wrappers into Mini-Muffin Pan using a Mini Tart Shaper or your fingers.
Chop Crab Meat {precooked real or imitation}, chop Onion, drain and chop Olives, {all can be chopped using a food chopper or by hand}. I flippin’ LOVE my food chopper.
This is the one I love because it was inexpensive and it works like a charm. Some I’ve tried – the blade sticks, they are harder to clean and/or the blades just plain don’t work as well. This one even comes with a little spatula type scraper to get all the delish bits out and a base if you want to chop nuts in it or whatevs.
Now that you have everything all chopped up – put it all in one medium to large mixing bowl:
Ready? MIX IT ALL UP! I do it by hand with a big ole metal spoon. If you have a KitchenAid Mixer well GOOD for you. Whatterya, a millionaire? But yeah. Use that, I guess…. So here’s your filling all mixed up and lookin yumtastic, right?
Because you are a courteous host/hostess, you should really shove a huge spoonful of this in your mouth as is. Just to make sure it’s good enough. It will be. Now, I know you will be tempted to stop there and use this yumminess as dip. DO NOT STOP! You will have a little bowl leftover for that – I PROMISE!
K, now that you’ve pulled it together –Fill your prepared Wonton cups with the filling mix using a cookie dough scoop or a couple of dinner spoons {one scoop per muffin cup}. Or whatever you want. You ltrly can NOT screw these up.
Have you washed your hands, btw? Cuz plz do for this next step if you haven’t already. Pinch the tops of each filled won ton semi to completely closed {your preference} with your fancy hands.
This is how they should look-ish when you have them in their happy little mini muffin pan all ready to pop in the oven. Exciting, no?
Bake at 350°F 12-14 minutes {until the tips are medium to dark brown}. Let cool in pan 2 minutes.
Carefully remove {hot hot hot} and serve warm. On a pretty tray. Or a paper plate. It won’t matter – they will be gone in a flash.
Do not make the mistake of setting them out before you have set at least 6 aside for yourself. I did that. ONCE.
Now kick back and enjoy your party! Like I said – you will have a little bowl leftover {unless you ate it all while you were making these – it happens} that you can heat up as a hot dip or spread on some bread and broil as the yummiest of open face sandwich melts. Here’s the PRINTABLE recipe for you:
Print Recipe
Crab and Cheddar Baked Wonton PursesA crowd-pleasing rich appetizer that looks impressive yet is very easy and requires only 6 everyday ingredients! Baked wonton purses full of crab and cheddar cheese goodness. The perfect fast finger food recipe!
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings | purses |
Ingredients
- 1.5 Pounds Crab Meat {imitation - or precook the meat if using real crab meat}
- 4 Cups Shredded Mild Cheddar Cheese
- 2 Cups Mayonnaise
- 1/2 Medium Yellow or White Onion {whichever you prefer}
- 1 6 oz. can of Black Olives
- 1 12 oz. package {apx. 48 pieces} Wonton Wrappers {usually found in the produce section of any grocery store}
Ingredients
|
|
Instructions
Preheat oven to 350°F. Press wonton wrappers into Mini-Muffin Pan using a Mini Tart Shaper or your fingers. Chop Crab Meat {precooked real or imitation},chop Onion, drain and chop Olives, {all can be chopped using a food chopper or by hand}.
Mix chopped ingredients together well by hand in medium sized bowl with mayonnaise and shredded cheese.
Fill prepared Wonton cups with the filling mix using a cookie dough scoop or dinner spoons {one scoop per muffin cup}. Pinch the tops of each filled won ton semi to completely closed {your preference} with your hands.
Bake 12-14 minutes {until the tips are medium to dark brown}. Let cool in pan 2 minutes. Carefully remove {hot hot hot} and serve warm. Recipe available online at DreaminginDIY.com
Recipe Notes
*If you end up with leftover filling - it's delicious heated up at 350°F in an oven safe dish for 14-16 minutes and served as a hot dip! It's also fantastic on bread as a broiled open faced sandwich.
Make sure to PIN and SHARE this. You’re going to LOVE THESE!
{said all sing songy}
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