Ingredients:

  • 24 wonton wrappers
  • 2 tbsp melted unsalted butter
  • 8 oz full-fat cream cheese, softened
  • 6 oz lump crab meat, finely chopped
  • 2 stalks green onions, finely sliced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 1 tbsp sweet chili sauce
  • 1 tsp toasted sesame seeds

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin. Press one wonton wrapper into each cup, folding edges as needed, and brush edges with melted butter. Pre-bake for 5 minutes until pale gold.
  2. In a medium bowl, combine softened cream cheese, crab meat, sliced green onions, Worcestershire sauce, garlic powder, toasted sesame oil, and white pepper. Fold until the mixture is smooth and well-incorporated.
  3. Spoon approximately 1 tablespoon of the crab mixture into each par-baked wonton shell. Return the tin to the oven and bake for 7–9 minutes until the wonton edges are golden brown and the filling is slightly puffed.
  4. Remove from the oven and let rest for 2 minutes to crisp. Drizzle with sweet chili sauce and sprinkle with sesame seeds and additional scallions before serving.