July 13, 2013

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Baked Crab and Mushroom Wontons

by Kristin King — Categories: appetizer, entree — Tags: , , , 16 Comments

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Just a note:  This recipe originally appeared as a guest post on Anyonita Nibbles.  I am now posting the recipe here as well for archiving purposes!  My original writeup is still here and the recipe is below.  Check out Anyonita’s site as well, she has a ton of great recipes!  Enjoy!

Happy Saturday everyone!  I want to invite you to head over to one of my favorite blogs, Anyonita Nibbles.  Anyonita graciously invited me to guest post on her blog, and the post is up and ready for you to view!  You do not want to miss this recipe for Baked Crab and Mushroom Wontons…they are hand-held, kid-friendly, nutritious fun!

 

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While you are there, check out all the other goodies Anyonita has on her blog.  So many mouth-watering recipes…I could browse her site for hours!

Baked Crab and Mushroom Wontons
 
Prep time
Cook time
Total time
 
Fun finger-food for the family featuring a crab and mushroom cream cheese filling!
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • ½ tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • 8 ounces reduced fat cream cheese
  • 8 ounces mushrooms, roughly chopped
  • 8 ounces imitation crab pieces, finely chopped (or run through your food processor)
  • 28-30 wonton wrappers
  • olive oil spray
Instructions
  1. Preheat the oven to 400 degrees.
  2. Lightly spray a skillet with olive oil spray and warm over medium heat. Add the mushrooms and cook until they become soft, about 5 minutes.
  3. Combine the crab, dill, and lemon juice in a large bowl. Add the mushrooms and cream cheese and stir until well combined.
  4. Lightly spray one side of a wonton wrapper with olive oil spray. Measure approximately one tablespoon of the crab-mushroom mixture and distribute on half of the wonton, on the side without the olive oil spray.
  5. Moisten the edges of the wonton, fold in half, press to seal, and place on a baking sheet sprayed lightly with olive oil spray.
  6. Repeat with the remaining wontons and crab mixture.
  7. Bake for approximately 10 minutes until the edges begin to turn brown and the middle begins to turn a golden color.

 

Have a great weekend and enjoy!

Kristin

 

 

 


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16 Comments »

  1. katherine says:

    Thanks so much for visiting
    these look wonderful!
    katherine recently posted…Cobbler, Cobbler, Cobbler. Yum, Yum, Yum.My Profile

  2. Miss Messy says:

    Heading over now, these look great! :D

  3. Mmmm..just came over from Anyonita’s…had to tell you I think I’m in love. I’ll take a dozen or so of these. :) And I don’t think I’m gonna share. :)
    Have a great week!
    Kelly

  4. AnnMarie says:

    Yummy sounding! Visiting you from Tasty Tuesdays! Following via Pinterest!

  5. [...] adding a lot of calories.  I also found a package of imitation crab, leftover from when I made the Baked Crab and Mushroom Wontons.  Score!  Imitation crab is great because it is affordable, and it is good lean protein (it is [...]

  6. Diane Balch says:

    I love Anyonita’s recipes… thank you for sharing this really cool one with us on foodie friday.
    Diane Balch recently posted…Prawns Avocado Appetizer (Shrimp Version) #Foodie FridayMy Profile

  7. chef zakir says:

    wonderful sharing of tasty recipe. Thanks
    chef zakir recently posted…Nandos Grilled Chicken RecipeMy Profile

  8. Scarlett says:

    Visiting from Showoff Weekend – the look marvelous! Will be pinning!
    Scarlett recently posted…5 Ways to Maximize Your Farmer’s Market PurchaseMy Profile

  9. Hi! Thanks so much for joining my Friendly Friday Blog Hop! Hope you’ll come back gain this week http://tinyurl.com/kzk6kj9

  10. [...] View Recipe Ingredients & Preparation Instructions [...]

  11. […] Gourmande in the Kitchen Mushroom Soup with Cognac via The Hungry Goddess Crab Mushroom Wontons via Dizzy Busy and Hungry Mushroom Supper Sandwich via Whole Foods Mushroom Challah Sandwich via What Jew Want to Eat Braised […]

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