Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Nick Evans of Macheesmo finds an inventive (and excellent) use for his muffin tin: hot crab dip wonton cups.
This is one of those special, amazing appetizers that’s way more delicious than it should be, given that all you do is stir some stuff together in a bowl and bake it.
The wonton cup is especially great. In most grocery stores today, for a few bucks you can pick up a 50-pack of wonton wrappers and fill them with all kinds of stuff. I’ve done spinach artichoke dip in the past, but I think these are even better and great for a special game day occasion.
Makes 24 cups
8 ounces cream cheese, soft
6 ounces good quality crab meat
1 clove garlic, minced
1 small shallot, minced
1 tablespoon heavy cream
2 teaspoons Old Bay seasoning, plus more to garnish
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (optional)
24 wonton wrappers
Scallions, garnish (optional)
Preheat oven to 350°F.
In a large bowl, add cream cheese, crab meat, garlic, shallot, heavy cream, Old Bay, Worcestershire sauce, and hot sauce. Stir together gently to combine, until it reaches a smooth consistency. Set aside.
Press wonton wrappers into the cups of two muffin tins. Place a large dollop of the crab mixture atop each one. Top with a sprinkle of Old Bay.
Bake in the oven for 13 to 15 minutes, or until wontons are golden brown and crab dip is steaming hot. Garnish with scallions, and serve!