Nutrition per serving may change if servings are adjusted.
4 ounces lump crabmeat, drained and picked over for shells
4 ounces Brie cheese, diced
¼ cup mayonnaise
2 tablespoons minced jalapeño pepper
2 tablespoons minced fresh chives, plus more for serving
¼ teaspoon ground pepper
⅛ teaspoon salt
24 wonton wrappers
Place a rimmed baking sheet in the oven; preheat to 350°F.
Combine crabmeat, Brie, mayonnaise, jalapeño, chives, pepper and salt in a medium bowl. Scoop about 2 teaspoons of the crab mixture into the center of each wonton wrapper. Use your finger or a pastry brush to moisten the edges of the wrapper with water. Carefully lift two opposite points up until they touch. Gently pinch together to seal. Fold the remaining two points up toward the center just to close the opening. Pinch the edges together to seal into a four-pointed star.
Carefully transfer the wontons to the hot baking sheet. Generously coat them with cooking spray. Bake until golden brown, 16 to 18 minutes.
To make ahead: Assemble wontons (Step 2) up to 8 hours ahead. Cover and refrigerate.
121 calories;7 g fat(2 g sat); 0 g fiber; 10 g carbohydrates; 5 g protein; 33 mcg folate; 22 mg cholesterol; 0 g sugars; 0 g added sugars; 94 IU vitamin A; 2 mg vitamin C; 35 mg calcium; 1 mg iron; 242 mg sodium; 57 mg potassium