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Spinach, Artichoke and Crab Wontons

Spinach, Artichoke and Crab Wontons

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
LT0012

LT0012

A combination of two of my favorite appetizers - I'm always asked for the recipe when bringing this anywhere.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Mix mayonnaise, Parmesan cheese, mozzarella cheese, artichoke hearts, spinach, crabmeat, garlic, onion powder, black pepper, and white pepper in a bowl. Set aside.
  2. Place wonton wrappers into mini muffin tins and bake in the preheated oven until lightly golden, about 5 minutes. Remove from oven and scoop about 1 teaspoon of the crab mixture into each wrapper. Return to the oven and continue baking until wontons are golden brown and the filling is hot, about 5 minutes more. Garnish with green onions and serve immediately.
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Reviews

janiecrocker
8

janiecrocker

4/25/2011

A delicious and easy appetizer! I did make a few changes.. In the filling, I added 2 tablespoons of cream cheese, 1 tablespoon of lemon juice, salt and almost the whole can of crab meat, since 1/2 the can did't seem like very much. I also baked the wonton cups for about 7 minutes before I filled them to make sure they stayed crispy. I warmed the filling first, then filled the cups and baked about 5-6 minutes. Scallions on top made it taste very fresh- I love this recipe and it was a perfect choice for Easter (or any other occasion!) :)

freckles
8

freckles

10/13/2010

I mostly heard "crunch, crunch" through dinner and my kids liked it alot (lucky me they like cream spinach with artichoke). The filling was so yummy and I added some cream cheese to it. I might try some butter on the edges of the wonton skin next time.

Souix Chef
7

Souix Chef

2/23/2011

I really liked these, they come together really fast and had good flavor. My only suggestions are for personal preference: add cayenne for kick. bake the won ton shells longer to make them crispier on the bottom, heat up filling to get it closer to melting so you don't burn won ton edges when doing the second bake.

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