Cheesy Crab Tarts
- 32 wonton wrappers
- 1 (8 ounce) package cream cheese, softened, I used light with success
- 1 cup parmesan cheese, grated
- 1/2 cup heavy whipping cream
- 1 large egg, slightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 (8 ounce) container lump crabmeat, shell pieces removed. See above note
- 1/4 cup green onion, minced
- 1/4 cup red bell pepper, minced
- Preheat oven to 350 degrees. Lightly spray 32 cups of a mini muffin pan with cooking spray. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrappers against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.
- In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smoooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and wonton is lightly browned.
wonton wrappers, cream cheese, parmesan cheese, heavy whipping cream, egg, mustard, worcestershire sauce, hot sauce, lump crabmeat, green onion, red bell pepper
Taken from www.food.com/recipe/cheesy-crab-tarts-219832 (may not work)