Crab Rangoon Wonton Cups Recipe

Introduction

Crab Rangoon Wonton Cups are a delightful twist on the classic appetizer, combining crispy wonton wrappers with a creamy, flavorful crab filling. Perfect for parties or a tasty snack, these bite-sized treats are easy to make and sure to impress.

Ingredients

• 1 cup crab meat (imitation or canned lump crab meat, well drained)
• 8 ounces cream cheese (at room temperature)
• ¼ cup sour cream
• 2 cloves garlic (finely minced)
• 4 green onions (thinly sliced, white and green parts)
• 2 teaspoons soy sauce
• ½ teaspoon sugar
• 1 cup mozzarella cheese
• 24 wonton wraps
• Cooking spray or cooking oil of choice
• 1 green onion (thinly sliced, for garnish)
• Thai Sweet Chili Sauce (for dipping)
• Spicy Mayo (for dipping)

Instructions

1. Step 1: Preheat the oven to 350°F. Coat a 24-count mini muffin tin with nonstick cooking spray or brush with your choice of cooking oil.
2. Step 2: Press one wonton wrapper into each muffin cup. Spray or brush the tops of the wrappers with cooking spray or oil. Bake for 6-8 minutes until golden brown, watching carefully to avoid burning.
3. Step 3: If the cream cheese is not soft, warm it gently in the microwave for about 10 seconds until easy to mix.
4. Step 4: In a medium bowl, combine crab meat, cream cheese, sour cream, minced garlic, sliced green onions (white and green parts), soy sauce, sugar, and mozzarella cheese. Mix thoroughly until well combined.
5. Step 5: Spoon a heaping tablespoon of the filling into each baked wonton cup. Cover the muffin tin with foil and bake for 10-12 minutes, until the filling is hot and bubbly.
6. Step 6: Carefully remove the wonton cups from the tin and place them on a wire rack or a plate lined with paper towels to keep them crisp.
7. Step 7: Garnish each cup with sliced green onions.
8. Step 8: Serve warm with Thai Sweet Chili Sauce and Spicy Mayo on the side for dipping. Enjoy!

Tips & Variations

• Use lump crab meat for a fresher taste or imitation crab meat for budget-friendly convenience.
• If you don’t have a mini muffin tin, you can bake wonton cups on a baking sheet, shaping them over small oven-safe cups or muffin liners.
• Add a pinch of cayenne pepper or hot sauce to the filling for a spicy kick.
• For extra crunch, sprinkle breadcrumbs on the filling before baking.

Storage

Store leftover wonton cups in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 325°F for about 5 minutes to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the filling and assemble the wonton cups ahead of time. Keep them covered in the fridge and bake just before serving for the best texture.

What can I use instead of cream cheese?

You can substitute cream cheese with ricotta or mascarpone for a slightly different texture, though cream cheese provides the classic creamy consistency for these cups.

Crab Rangoon Wonton Cups Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

Crab Rangoon Wonton Cups are a delicious and crispy appetizer featuring a creamy crab and cream cheese filling baked inside golden wonton wrappers. Perfectly bite-sized and easy to make, these savory treats are served warm with Thai Sweet Chili Sauce and Spicy Mayo for dipping, making them an irresistible party favorite.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 wonton cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Rangoon Filling

• 1 cup crab meat (imitation or canned lump crab meat, drained very well)
• 8 ounces cream cheese (at room temperature, 1 brick, 250 grams)
• ¼ cup sour cream
• 2 cloves garlic (finely minced)
• 4 green onions (thinly sliced, white and green parts)
• 2 teaspoons soy sauce
• ½ teaspoon sugar
• 1 cup mozzarella cheese

Wonton Cups

• 24 wonton wrappers
• Cooking spray or cooking oil of choice

Garnish and Serving

• 1 green onion (thinly sliced, for garnish)
• Thai Sweet Chili Sauce (for dipping)
• Spicy Mayo (for dipping)

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Coat a 24-count mini muffin tin with nonstick cooking spray or brush with your preferred cooking oil to prevent sticking.
2. Form Wonton Cups: Place one wonton wrapper into each muffin cup, pressing down gently to form a cup shape. Lightly spray or brush the tops of the wonton wrappers with cooking spray or oil. Bake for about 6-8 minutes until the wonton wrappers turn golden brown, watching carefully to avoid burning.
3. Soften Cream Cheese: If your cream cheese isn’t already at room temperature, microwave it on a microwave-safe plate for about 10 seconds until slightly softened and easy to mix.
4. Mix Crab Rangoon Filling: In a medium bowl, combine the crab meat, softened cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix thoroughly until all ingredients are evenly incorporated.
5. Fill and Bake: Spoon a heaping tablespoon of the crab rangoon filling into each baked wonton cup. Cover the muffin tin loosely with aluminum foil and bake for an additional 10-12 minutes until the filling is warmed through and bubbly.
6. Cool and Remove: Carefully remove the wonton cups from the muffin tin immediately after baking. Place them on a wire rack or a plate lined with paper towels to keep the cups crispy as they cool slightly.
7. Garnish: Sprinkle sliced green onions over each won ton cup for a fresh, colorful garnish.
8. Serve: Serve the Crab Rangoon Wonton Cups warm with Thai Sweet Chili Sauce and Spicy Mayo on the side for dipping. Enjoy your delicious appetizer!

Notes

• If you don’t have a mini muffin tin, you can use a regular muffin tin but the wonton cups will be larger and baking time may increase slightly.
• Ensure crab meat is well drained to avoid soggy filling.
• Watch the wonton wrappers closely while baking as they can brown quickly and burn if left unattended.
• Use room temperature cream cheese for easier mixing and smoother filling texture.
• Leftover crab rangoon filling can be refrigerated for up to 2 days.

Keywords: Crab Rangoon, Wonton Cups, Crab Appetizer, Baked Crab Rangoon, Party Appetizer, Cream Cheese Crab Cups