Chili Crab in Won Ton Cups

Ingredients

• 6 ounces surimi crab sticks shelled cooked
• 4 oz chilies diced green canned
• 0.3 cup green onions minced
• 0.5 cup jack cheese shredded with chilies
• 2 tablespoons mustard-mayonnaise blend (or 1 tablespoon each mayonnaise and Dijon mustard)
• 2 tablespoons olive oil 
• 16  won ton skins ()

Equipment

• frying pan
• oven

Directions

1. Lightly brush 1 side of each won ton skin with oil. Center each square, oiled side down, on a muffin cup (1 1/4-in. across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.
2. In a 6- to 8-inch frying pan over medium-high heat, stir 1/2 teaspoon oil and onions until onions are limp, about 1 minute.
3. Remove from heat. Stir in chilies, crab, and mustard-mayonnaise.
4. Fill each won ton cup equally with crab mixture.
5. Sprinkle filling evenly with cheese.
6. Bake in a 350 oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes in a convection oven). Lift from pan and serve hot.