CRISPY GOAT CHEESE CRAB WONTON CUPS
Goat Cheese Crab Wonton Cups are an easy, tasty appetizer for entertaining. Creamy goat cheese is topped with a mini crab cake and baked in a wonton cup for the perfect handheld appetizer that is sure to please all seafood lovers. Top them with a little nectarine salsa for an extra special kick.
Servings: 12 crab wontons
Calories: 96kcal
Ingredients
Wonton Cups
- 2 Ultimate Lump Crab Cakes
- 8 oz creamy goat cheese (I used Garlic & Herb Goat's Milk Cheese)
- 12 wonton wrappers
- Garnish: Green onions finely chopped (optional)
Nectarine Salsa
- 2 nectarines diced small
- 1 tomato diced small
- ¼ green bell pepper diced small
- 2 Tablespoons red onion diced small
- 2-3 Tablespoons fresh cilantro chopped fine
- 1 jalapeno minced
- 2 Tablespoons lime juice about 1 lime
- 1-2 teaspoons olive oil
- ½ teaspoon salt
- pinch cayenne pepper
Instructions
Wonton Cups
- Preheat oven to 375 degrees. Spray a 12-cup muffin tin with non stick spray.
- Slightly flatten each of the large crab cakes.
- Using a glass with a small mouth or a medium cookie scoop make 6 mini cakes out of each larger crab cake. Of course, hands will work too!
- Place a wonton wrapper into each muffin cup. Press down to form a small cup.
- Slice goat cheese thinly and put one slice into each wonton wrapper.
- Top cheese with a mini crab cake.
- Bake in oven for 12 minutes.
- While wonton cups are baking make nectarine salsa.
Nectarine Salsa
- In a small bowl, combine all ingredients together and refrigerate until ready to use.
- When wonton cups are done, remove from oven and lift out carefully with a fork.
- Now you can either serve with nectarine salsa and maybe a roasted red pepper sauce on the side or top each filled wonton cup with a little salsa and you're ready to go.
Nutrition
Calories: 96kcal | Carbohydrates: 6g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 319mg | Potassium: 85mg | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 4.7mg | Calcium: 39mg | Iron: 0.8mg
