Ingredients

8 oz. lump crab meat
8 oz. cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
24 wonton wrappers

Directions

Prepare the Oven and Muffin Tin Preheat your oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin with cooking spray to prevent sticking and ensure easy removal.

Create the Wonton Cups Gently press one wonton wrapper into each muffin cup, creating a small bowl shape. The corners will stick up slightly, which is exactly what you want for that beautiful, rustic appearance.

Make the Crab Filling In a large mixing bowl, combine the softened cream cheese and mayonnaise, mixing until completely smooth and creamy. Add the Parmesan cheese, chopped green onions, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Fold in the Crab Gently fold in the lump crab meat, being careful not to break up the chunks too much. Use a light touch to maintain texture and visual appeal from the crab pieces.

Fill the Cups Spoon about 1 tablespoon of the crab mixture into each wonton cup, filling them generously but not overflowing. The filling should sit nicely in the wonton wrapper without spilling over the edges.

Bake to Golden Perfection Bake for 12-15 minutes, or until the wonton edges are golden brown and crispy, and the filling is heated through and lightly golden on top. The cups should be firm to the touch and the wrappers should have a beautiful golden color.

Cool and Serve Allow the cups to cool in the muffin tin for 2-3 minutes before carefully removing them. This brief cooling period helps them hold their shape. Serve immediately while still warm for the best texture and flavor experience.