Chili Crab In Won Ton Cups

• 16 won ton skins (3 1/4 in. square)
• About 2 tablespoons olive oil
• 1/3 cup minced green onions, including tops
• 1 can (4 oz.) diced green chilies
• 6 ounces shelled cooked crab
• 2 tablespoons mustard-mayonnaise blend (or 1 tablespoon each mayonnaise and Dijon mustard)
• 1/2 cup shredded jack cheese with chilies

1. Lightly brush 1 side of each won ton skin with oil. Center each square, oiled side down, on a muffin cup (1 1/4-in. across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.
2. In a 6- to 8-inch frying pan over medium-high heat, stir 1/2 teaspoon oil and onions until onions are limp, about 1 minute. Remove from heat. Stir in chilies, crab, and mustard-mayonnaise.
3. Fill each won ton cup equally with crab mixture. Sprinkle filling evenly with cheese.
4. Bake in a 350u0b0 oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes in a convection oven). Lift from pan and serve hot.

skins, olive oil, green onions, green chilies, crab, mustardmayonnaise, jack cheese

Taken from www.myrecipes.com/recipe/chili-crab-won-ton-cups (may not work)