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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.

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

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

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