|Devin, the house photographer, documents our culinary lives.|
16 oz crab or krab, shredded
16 oz cream cheese, room temperature
4 green onions, thinly sliced
1 shallot or small red onion, thinly sliced
2 cloves garlic, small dice
1 Tbs. worcestershire sauce
1 Tbs. soy sauce
1 packet of wonton wrappers (45+ wrappers)
2 Tbs. coconut oil (or some other heat-tolerant oil), melted
Preheat oven to 350 (F) and brush a muffin tin with coconut oil. Place won tons in each of the muffin holes so they form a cup. Mix together crab, onions, garlic, and sauces fill wontons with 1 tablespoon of crab filling. Bake for 15 minutes or until the edges are crisp and the filling is bubbling.
This made 47 wontons with about 2 Tbs. of filling left over that we used in an omelet.
Note: These do not reheat well (the wontons lose their crunch).