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Cheesy Crab Tarts




Source of Recipe


From "Cooking with Paula Deen", March/April 2007 issue.


List of Ingredients




32 wonton wrappers
1 (8 oz.) pkg. cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1 large egg, slightly beaten
1 Tblsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 (8 oz.) container jumbo lump crabmeat, shell pieces removed
1/4 cup minced green onion
1/4 cup minced red bell pepper


Recipe



Preheat oven to 350° F. Lightly grease 32 cups of a mini muffin pan. Place center of wonton wrappers in bottom of mini muffin cups, pressing edges of wrapper against sides of pan to form a cup. Spray edges of wonton wrappers with cooking spray.

In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smooth. Fold in crabmeat; green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20 to 25 minutes, or until centers are set and wonton is lightly browned.