Page 8 - Indulgence

Baked Cajun Crab Wontons

This is our favorite dish to make for Sunday brunch after a spell in the hot tub with a
bottle of Sparkling. The crunchy baked wontons and creamy crab dip infused with

Jalapeno and toasted Mozzarella pairs well with most dry white wines. Consider
pairing with a wine made from Sauvignon Blanc, Pinot Grigio or Chardonnay grapes.

24 square wonton wrappers
1/4 cup Philadelphia Chive & Onion cream cheese spread

1/4 cup shredded Parmesan cheese
1 pint (1 cup) Cajun crab dip
1/4 cup pickled Jalapeno Slices, chopped finely
1/4 teaspoon crushed red pepper flakes

1/8 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese
1 tablespoon chopped or snipped chives, 5 blades

2 tablespoons butter, melted

Preheat oven to 350 degrees F.

Lightly spray a mini-muffin pan with nonstick cooking spray.
Press each wonton into muffin cup.

Fill each wonton with 1/2 teaspoon Chive & Onion cream cheese

spread then sprinkle 1/2 teaspoon shredded Parmesan cheese on
top of cream cheese in wonton.

In a separate bowl, mix Cajun crab dip with chopped Jalapeno
slices, crushed red pepper flakes and ground black pepper. Fill

each wonton with a spoonful of this mixture. Sprinkle shredded
mozzarella cheese in each wonton then with snipped chives.
Pinch each wonton together at the top to seal it. Brush melted

butter on the top of each wonton.

Place in oven and bake about 15 minutes, until wontons are
golden brown on edges and filling is bubbly.

Yield: 24 HORS D’OEUVRES