I haven't tried this yet, but it looks good!
- Carbohydrate 8.87521706011333 g
- Cholesterol 22.0496502733333 mg
- Fat 6.68125113962667 g
- Fiber 0.25199999332428 g
- Protein 2.49275114655333 g
- Saturated Fat 3.68294666430133 g
- Serving Size 1 1 Serving (33g)
- Sodium 140.747979434 mg
- Sugar 8.62321706678905 g
- Trans Fat 0.984863449880666 g
- Calories 105 calories
Step-by-step
- Preheat oven to 350?F. Mix crabmeat & cream cheese.
- Spray 12 medium muffin cups with cooking spray. Gently place one won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
- Bake 18-20 min. or until edges are golden brown and filling is heated through. Serve warm.
Abandoning wonton wrappers to open-air baking without proper oil coverage results in dry, brittle edges that shatter before reaching the savory center. Achieving the ideal contrast between crisp corners and a soft dairy core requires using a standard twelve-cup metal muffin tin to shield the delicate pastry sides from direct, harsh convective currents while concentrating bottom heat.
Managing Texture Through Storage and Freezing
Assembled uncooked wontons release moisture from the cream cheese and canned crab into the wheat wrappers, causing structural degradation if left sitting in the refrigerator longer than four hours. Freezing these appetizers successfully demands a flash-freezing technique on a parchment-lined sheet pan at zero degrees Fahrenheit for two hours before transferring the solid cups into an airtight freezer bag for storage up to one month. Direct transfer from the freezer to a preheated 350-degree Fahrenheit oven prevents thawing pastry from becoming soggy, though baking time must extend by three to five minutes to compensate for the frozen core.
- Grease the muffin cups thoroughly with a neutral high-smoke-point oil to ensure the baked pastry releases without tearing.
- Monitor the oven closely around the eighteen-minute mark, watching specifically for a deep golden-brown color on the exposed wrapper tips.
- Drain all liquid from the canned crab completely through a fine-mesh sieve to prevent excess moisture from breaking the cream cheese emulsion.
