I love using a muffin pan for savory treats just as much as the sweets. Making a big bowl of crab dip for a party can get expensive—this recipe is a great way to offer individual servings at a party while still using the decadent ingredient!
24 wonton wrappers
1 Tbsp vegetable oil
3/4 tsp wasabi paste (or to taste)
2 Tbsp fresh lime juice
1 Tbsp shallot, chopped
Salt and pepper, to taste
3/4 cup jumbo lump crab meat
To prepare the cups, preheat the oven to 375°F. Stack a few wonton wrappers together and trim them into a 3'' square. (Do this with all the wrappers.) Take one wonton and brush it lightly with vegetable oil on both sides. Now top with another wonton and brush lightly across the top. Repeat with all remaining wontons.
Place one wonton into the cup of a mini muffin pan and press it down gently so that it forms a cup. Repeat with the remaining wrappers. Sprinkle them lightly with salt, to taste. Bake until crisp, about 8–9 minutes. Transfer the cups to a cooling rack.
To make the guacamole filling, scoop out the avocado flesh and mash it coarsely. Add 1 Tbsp of the lime juice, wasabi paste, and the shallots. Season with salt and pepper. Spoon the filling into each wonton cup.
Toss the crab meat with the remaining lime juice in a separate bowl. Top the cups with the crab meat.
This recipe is prepared using the Temp-tations® Old World 24-Cup Mini Muffin Pan with Wire Rack (K37849).
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