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Crab Rangoon Wonton Cups Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/crab-rangoon-wonton-cups-recipe/