Chili Crab in Won Ton Cups

Chili Crab in Won TonCourtesy of Lani Terry

16 won ton skins (squares)
2 T. olive oil
1/3 cup minced green onions
1 can (4 oz.) diced green chilies
6 oz. shelled cooked crab
1 T. mayo
1 T. Dijon mustard
1/2 cup shredded jack cheese with chilies

Lightly brush 1 side of each won ton skin with oil. Center each skin, oiled side down, on a muffin cup. Gently press skin down to line cup smoothly; skin will extend above pan rim.

In a frying pan over med-high heat, stir 1/2 T oil and onions until onions are limp, about 1 minute. Remove from heat. Stir in chilies, crab, mustard and
mayo.

Fill each won ton cup equally with crab mixture. Sprinkle filling evenly with cheese.

Bake in a 350 degree 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.

Making Crab Won Ton