Eclectic Recipes How to Make Crab Wonton Appetizer Cups with Orange Slices

Crab Wonton Appetizer Cups

These easy to make crab wonton appetizer cups will be the highlight of your next gathering or get-together!

This post sponsored by Louis Kemp in combination with Seasoned Influence. All thoughts and opinions 100% mine.

Summer has arrived in Florida. The highs everyday this week have been in the eighties and we’ve been swimming in the pool everyday. I’m also already planning some weekend beach and camping trips in the next few weeks to enjoy the warm temperatures.

Having more than 10 months of summer weather means we’re grilling all the time and always doing fun summer activities. We love to spend time outdoors and in our backyard around the pool. We also love fresh summery foods like these crab wonton cups!

I’ve made these crab wonton cups with fresh carrot, cucumber and Florida tangelos which are in season, super sweet and so delicious! The sweet tangelo pairs perfectly with the crab. For garnish, I add some wasabi sauce for a little spice kick.

For these cups I used Louis Kemp Imitation Crab Meat. It’s a great convenience item that I love to use in fancy little appetizers like this. It also makes incredible crab salad and crab dip too!

Louis Kemp Imitation Crab Meat is such an affordable alternative to regular crab and still has a wonderful crab flavor. It’s made with real Alaskan Pollack, is a healthy source of Omega 3s and is super high in protein. This makes it the perfect ingredient to use in cute party appetizers like this one or a main dish for the family.

Louis Kemp Imitation Crab Meat comes in six different varieties. Here’s my favorite three – Crab Delights® Chesapeake Bay, Crab Delights® Garlic Herb Flake Style and Crab Delights® Flake Style. They also have Lobster Delights®.

This recipe only contains a few ingredients, I wanted to keep things as simple as possible. I include cucumber, carrot, Tangelos and wonton wrappers in addition to the Louis Kemp Crab Delights® Flake Style surimi seafood.

To make the wonton cups, you just generously spray a mini muffin tin with non-stick spray.

And place the cups in the tin like so – (you can make more faster this way)

Or place them on the bottom of the pan like so. Placing them on the bottom makes the cups slightly larger and crispier on the bottoms, it just takes longer because you can’t put two side by side :(.

Be sure whichever way you choose to spray both sides of the wonton wraps with nonstick spray.  Then bake at 350° until golden brown and delicious.
Next just fill with Tangelo (or orange) slices, carrot sticks and cucumber sticks. Then garnish with wasabi sauce. You can find wasabi sauce in the Asian foods aisle of your local supermarket.

Print

Crab Wonton Appetizer Cups

Yield: 24 appetizers

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients:

24 Wonton Wraps

non-stick cooking spray

24 Tangelo or orange slices (4 Tangelos)

1 cup cucumber sticks

1 cup carrot sticks

1/2 cup prepared wasabi sauce (available in Asian aisle)

1 package Louis Kemp Crab Delights® Flake Style

Directions:

Heat oven to 350°. Spray mini muffin tin with non-stick spray. Place wonton cups in mini muffin pan or on the bottom of a mini muffin pan as shown in pictures. Spray with non-stick spray. Bake at 350° for 6 - 9 minutes, or until golden brown.

Place orange slices, matchstick cucumbers, cucumber sticks and Louis Kemp Crab Delights® Flake Style surimi seafood in baked wonton cups.

Top Crab Wonton Appetizer Cups with prepared wasabi sauce and serve!

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