Crab Rangoon Wonton Cups Recipe

Introduction

Crab Rangoon Wonton Cups are a perfect appetizer that combines the creamy, savory flavors of classic crab rangoon with a crispy wonton shell. These bite-sized treats are fun to make and ideal for parties or game day snacks.

Ingredients

• 1 cup crab meat (imitation or canned lump crab meat, drained well)
• 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 wrappers
• 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. Lightly coat a 24-count mini muffin tin with nonstick cooking spray or brush with cooking oil.
2. Step 2: Press one wonton wrapper into each muffin tin space. Spray or brush the tops with cooking spray or oil. Bake for 6-8 minutes until golden brown, watching carefully to prevent burning.
3. Step 3: If cream cheese is not soft, microwave it on a plate for about 10 seconds until slightly warmed.
4. Step 4: In a medium bowl, combine crab meat, cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix well until evenly combined.
5. Step 5: Spoon a heaping tablespoon of the filling into each baked wonton cup. Cover the tray with foil and bake for 10-12 minutes until the filling is bubbly and heated through.
6. Step 6: Remove the wonton cups from the muffin tin immediately and transfer to a wire rack or paper towel-lined plate to keep them crisp.
7. Step 7: Garnish each cup with sliced green onions and serve with Thai Sweet Chili Sauce or Spicy Mayo for dipping. Enjoy!

Tips & Variations

• If you don’t have a 24-count mini muffin tin, use a regular 12-count muffin tin and place two wonton wrappers in each cup, offsetting their corners to form a cup. Use 2 tablespoons of filling per cup to make 12 larger servings.
• Wonton wrappers can be substituted with egg roll or spring roll wrappers if needed.
• For an extra kick, add a pinch of crushed red pepper or a dash of hot sauce to the filling mixture.

Storage

Store leftover wonton cups in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving as it may soften the wonton cups.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab meat instead of canned or imitation crab?

Yes, fresh crab meat works wonderfully and will provide a richer flavor, but drain it well to avoid soggy filling.

What can I serve with Crab Rangoon Wonton Cups?

The cups pair perfectly with dipping sauces such as Thai Sweet Chili Sauce and Spicy Mayo, but you can also serve them with soy sauce or a squeeze of fresh lime for extra zest.

Crab Rangoon Wonton Cups Recipe

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4.6 from 62 reviews

These Crab Rangoon Wonton Cups are a delightful appetizer combining creamy crab filling with crispy baked wonton wrappers, perfect for parties or game day snacks. The golden wonton cups are filled with a savory mix of crab meat, cream cheese, sour cream, garlic, green onions, soy sauce, and mozzarella, then baked to perfection and served with sweet chili sauce or spicy mayo for dipping.

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

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

For Serving

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

Instructions

1. Preheat and Prepare Wonton Cups: 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. Shape and Bake Wonton Wrappers: Press one wonton wrapper into each muffin cup. Lightly spray or brush the tops of the wrappers with cooking spray or oil. Bake in the preheated oven until they turn golden brown and crispy, about 6-8 minutes. Keep a close eye to avoid burning.
3. Prepare Filling: If the cream cheese isn’t at room temperature, soften it by microwaving for about 10 seconds on a microwave-safe plate until it’s warm and soft to the touch. In a medium bowl, combine crab meat, softened cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix thoroughly until the filling is evenly combined.
4. Fill Wonton Cups: Spoon a heaping tablespoon of the crab rangoon filling into each baked wonton cup, filling them generously.
5. Bake Filled Cups: Cover the muffin tin with foil and bake the filled wonton cups for an additional 10-12 minutes until the filling is warmed through and bubbly.
6. Cool and Garnish: Carefully remove the wonton cups from the tin immediately and place them on a wire rack or paper-towel-lined plate to keep the cups crispy. Garnish each cup with thinly sliced green onions.
7. Serve: Serve your Crab Rangoon Wonton Cups warm alongside Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy these crispy, creamy bites as a delicious appetizer or snack!

Notes

• Wonton Wraps: Available in the refrigerated section of grocery stores near tofu and salad dressings. Small square wrappers. Can substitute with egg roll or spring roll wrappers if preferred.
• Muffin Tin Alternative: If you don’t have a 24-count mini muffin tin, use a regular 12-count muffin tin. Place two wonton wrappers in each regular muffin cup, offsetting them so the corners don’t overlap, forming a cup. Use 2 tablespoons of filling per cup. This yields 12 larger wonton cups instead of 24 smaller ones.

Keywords: appetizer, Christmas Appetizer, finger foods, game day appetizer series, holiday appetizer, crab rangoon, wonton cups, party snacks