Crab Rangoon Wonton Cups

Ingredients

• Nonstick cooking spray, for the muffin tin
• 24 wonton wrappers
• One 8-ounce block low-fat cream cheese, at room temperature
• 4 ounces sharp white Cheddar, shredded
• 4 green onions, sliced (white and green parts separated)
• 1 tablespoon drained chopped roasted red peppers
• 1 tablespoon Worcestershire sauce
• 2 teaspoons seafood seasoning, such as Old Bay
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 8 ounces lump crabmeat
• 1/2 red bell pepper, minced

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