Crab and Brie Wonton Recipe
Try Crab and Brie Wonton for an easy to make, elegant appetizer bite for your next party, potluck or holiday get-together. Luscious crab paired with creamy triple creme brie makes this a very impressive and luxurious appetizer – sure to impress.
Since this can be assembled the day before and then popped in the oven about 15 minutes before serving while your guests enjoy a cocktail. This is a great appetizer bite to serve when hosting an appetizer party or any holiday or party.
Serve with Bloody Mary cocktail sauce, easy chili sesame soy sauce or Tropical Coco Loco sauce.
Crab and Brie Wonton Appetizer Bites
Try Crab and Brie Wonton for an easy to make, elegant appetizer bite for your next party, potluck or holiday get-together.
Ingredients
- 2 T unsalted butter
- 1 egg beaten with 1 T of water
- 1 T honey
- 12 oz lump crab meat picked over to remove any shell and rinsed in lemon juice
- 12 oz Triple creme Brie* or spreadable brie cut into 24 pieces and kept very cold
- 24 wonton wrappers large
- Parchment paper
Instructions
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Preheat oven to 425 degrees.
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Melt butter and set aside.
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Cut rind from brie and keep very cold or use spreadable brie.
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Whisk egg with 1 T of water until smooth
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Line a baking sheet with parchment paper
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Place 24 wonton wrapper on the parchment paper
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Lightly brush wonton wrappers with melted butter.
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Place a piece of brie in the center of the wonton wrapper
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Top brie with 1/2 oz of crab meat
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Drizzle with a couple of drops of honey
To Make a Wonton or Beggars Purse
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Wonton:
Fold diagonally, then using a fork seal wontons
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Beggars Purse:
Fold corners diagonally to the center, pinching together the opposite corners holding the pouch in the palm of one hand, gently twist the top of the pouch to seal.
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Brush each purse with butter
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Brush each purse with egg-wash
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Place on a parchment-lined sheet pan. Bake for 10 to 12 minutes or until the purses are golden brown
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Serve warm
Recipe Notes
*Place brie in the freezer 30 minutes prior to cutting the brie. This will make it a little firmer and make it easier to work with to remove the rind.
These can be made a day in advance and stored tightly covered in the refrigerator. Just pop them in the oven just before serving and cook for about 10 minutes. Serve warm.
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