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Cheesy Crab Tarts




Source of Recipe


Paula Deen Magazine, March/April 2007






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 T 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
  






Instructions



1. Preheat oven to 350. Lightly grease 32 cups of a mini muffin pan.
   
2. 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.
   
3. 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.
   






Final Comments


Makes 12 to 15 servings