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Photo Bill Allman Lebanon Valley College
<p><em>Photo: Bill Allman, Lebanon Valley College</em></p>

Crab and Spinach Stuffed Wontons

YIELD: 35 servings

1 cup mayonnaise
1 cup Parmesan, grated
2 cups shredded Mozzarella
1 ½ cups of frozen, chopped spinach
1 lb. jumbo lump crab meat
1 Tbsp. Old Bay seasoning
½ tsp. fresh, minced garlic
½ tsp. black pepper
¼ tsp. cayenne pepper
1 package wonton wraps
½ cup diced green onions

1.    Combine all ingredients except wonton wraps and green onions in bowl. Place wonton wraps in mini cupcake pan. Prebake in oven at 350°F for 3 minutes.
2.    Remove from oven and let cool. Once cooled, fill wonton shells with 1 ½ oz. of mixture in each. Place back in oven and bake until shells are golden brown. Serve warm or at room temperature.

Recipe: Bill Allman, Lebanon Valley College

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