Ingredients
– 1 pound fresh lump crab meat
– 8 ounces cream cheese, softened
– 1/4 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1/4 cup green onions, finely chopped
– 1 teaspoon garlic powder
– 1 tablespoon Old Bay seasoning
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 package of wonton wrappers
– Olive oil for brushing
Equipment Needed
– Mixing bowl
– Baking sheet
– Pastry brush
– Oven
– Non-stick cooking spray or parchment paper
Step-by-Step Instructions
Let’s get started! First, preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper or spray it with some non-stick cooking spray. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and Dijon mustard. I like to mix these first to create a luscious base for the crab. Then, gently fold in the crab meat, green onions, garlic powder, Old Bay seasoning, paprika, and a pinch of salt and pepper. Be careful not to overwork the crabmeat — we want those lovely lumps to stay intact! (See the next page below to continue steps…)