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.
8ozcreamy goat cheese(I used Garlic & Herb Goat's Milk Cheese)
12wonton wrappers
Garnish: Green onionsfinely chopped (optional)
Nectarine Salsa
2nectarinesdiced small
1 tomatodiced small
¼green bell pepperdiced small
2Tablespoonsred oniondiced small
2-3Tablespoonsfresh cilantrochopped fine
1jalapenominced
2Tablespoonslime juiceabout 1 lime
1-2teaspoonsolive oil
½teaspoonsalt
pinchcayenne 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.