We are almost at the end of party season in our home. All 3 of our kids have birthdays within a 4 week span and the last one is tomorrow when our middle child turns 7. I have shared before how each kid gets to pick their birthday dinner. Eli has the tendency to waver back and forth and he does this with every decision he has to make. It can take him forever to decide how to spend $1 at the dollar store. After a lengthy period of time deliberating he decided he wants homemade burgers and fresh cut french fries. It is quite similar to his older brother, but just not as spicy. Tonight I am making the cake and I apparently have a lot to live up to. After seeing Ben’s Angry Birds cupcakes, Eli is excited to see what he is gonna get. I’ll show a pic when it is all done.
Yesterday I mentioned that the day’s dinner was 3 different types of wonton cups. The Buffalo Chicken Wonton Cup with Blue Cheese Mousse was a real winner. Toady’s cup is another great appetizer and a perfect canape for parties. The crab salad filling is a snap to make as the wonton cups and crab salad can be made ahead. The cups stay fresh and crisp for 2-3 days and the salad can be kept in the fridge until needed. Just before the party, quickly scoop the crab salad into each cup and serve cold.
- 24 wonton wrappers
- 3 tbsp oil
- 1 1/2 cups crab meat , finely diced
- 1 cup cucumber , finely diced
- 2 green onions , thinly sliced
- 1 cup Miracle Whip or other whipped dressing
- Brush one side of a wonton wrapper with 3 tbsp oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
- Mix remaining ingredients together in a large bowl. Spoon some of the crab salad mixture in each wonton cup.
- Serve cold.