Remove 12 –18 wonton wrappers from package. Place wrappers under a damp towel or wrap stack of in dampened paper towel in order to keep the wrappers from drying out and sticking together.
Lightly coat muffin tin with vegetable oil spray. Place one wonton wrapper in each of 12 muffin cups, pushing down lightly with finger tips in order to form a wonton basket or cup. Bake 5 minutes at 350°F until light golden brown. Remove muffin tin from oven and allow to cool for 2-5 minutes. Remove each cooked wonton cup. Set aside cooked wonton cups and leave at room temperature. Fill another 6 cups with remaining 6 wrappers. Follow same cooking and cooling procedure.
Thoroughly combine whipped Friendship® 1% Lowfat Cottage Cheese Whipped with milk and Worcester sauce. Flake crabmeat (or chop shrimp/lobster) and fold into cottage cheese mixture. Add grated onion and dash of hot sauce (or Tabasco). Salt and pepper to taste. Chill.
Just before serving, place a heaping teaspoon full of seafood cottage cheese mixture in each of 12-18 cooked wonton cups. (Mixture fills 12 cups generously, or 18 cups moderately). Garnish with chopped chives, chopped dill or combination of the two.
Serve immediately or chill filled cups and serve within an hour. Wonton cups, filled with the seafood mixture, will get soggy if left refrigerated for more than 1-2 hours.
Yield: 12-18 servings.
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