Tuesday, May 10, 2011

Thai Pesto Crab Cups

I am obsessed with pesto! Anymore pesto is not simply defined as the traditional Italian pesto made from basil, pine nuts, parmesan cheese and olive oil. It is made from sun dried tomatoes, peanuts, cilantro, arugula plus a whole host of other interesting ingredients. The possibilities are endless. The featured Thai pesto is to die for and the flavors are simply divine. I used crab, but grilled chicken would be simply perfect too. I did a combination of the round and square wonton wrappers to add a bit of dimension.

If you have been reading my blog for sometime, you have probably realized that I am just a bit passionate about appetizers. For me, they are the most fun thing to make and of course to eat. The idea of having multiple bites of different flavors is very appealing.

My hubby and I have made a tradition of having wine and appetizers each Friday night. Quite often we entertain friends but have our share of  “alone” Friday nights. Regardless, it is most certain to be filled with appetizers, terrific cheeses and great wine.

For everyone out there who is a Trader Joe fan, they have some of the best frozen appetizers around. From the mushroom tarts to the arancini, they exemplify great quality and a snap to prepare. After a 60+ hour work week, the idea of coming home to sit down with my hubby alone or the nights we have friends over, is a cherish tradition that I look forward to all week.

Do you have any traditions wrapped around food, friends or wine?

Thai Pesto Crab Cups

Thai Pesto

1 C. Packed Basil Leaves
1/3 C. Chopped Cashews
Zest of one lime
1 T. Lime juice
2 t. Fresh ginger, peeled and finely minced
2 Jalapeno peppers, seeded and finely chopped
1 t. Soy sauce
1 t. Fresh lemongrass, finely chopped
3 T. Olive oil
½ t. Salt

Add all of the above ingredients to a food processor and pulse until well combined. Taste and adjust seasonings if needed. Keep in an airtight container in the refrigerator until ready to use.


Fresh lump crab meat
Wonton wrapper, round or square
4 T. Butter, melted

To make the wonton cups, preheat oven to 350 degrees. Brush the wonton wrappers with a bit of butter on each side. Press them into the depressions of a mini muffin tin and bake for 8 to 10 minutes, until lightly brown and crisp. Remove from the tins to cool and then fill with a heaping teaspoon of crab meat and top with a teaspoon of the thai pesto.


  1. I need to take a cue from you and have wine and appetizer night sometime. I really do like the idea of enjoying several bites in one meal. Will just have to get hubs used to the idea. :-)

    You never run out of creative ideas, Lisa. I really like this pesto, especially with the crab. Will have to borrow you recipe sometime. :-)

    Hope you're having a good week. :-)

  2. I second Jeans thought, I need to start an appetizer night. It would be a great way to have more get togethers. I'm amazed you have energy left to make these tasty looking treats after your long week. Please keep anything coming with pesto. Hope you don't have to work so hard next week.

  3. Those look wonderful! The cups are adorable, and the filling sounds divine...

  4. I love those crab cups with pesto! Look so adorable and tasty.

  5. We have a Friday night tradition of appetizers and cocktails, too! It's a wonderful way to unwind from a busy week. I love making bites with wonton wrappers because they're so versatile and easy. Pesto and crab are two of my favorite ingredients - definitely trying these soon :)

  6. What a cute idea for a party. So fancy and impressive looking, but not that hard to do! Thanks!

  7. Hi Lisa, thanks for this pesto recipe, I've got Thai basil growing and I think your recipe would be a perfect way to use it. Hope you're enjoying your weekend so far;-)

  8. These little darlin's look just perfect. Love the pesto and crab together. Perfect party food: wow without the ow!


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