Introduction

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

A white plate holds ten fried wonton cups filled with a creamy, cheesy mix that has small pieces of green onion and possibly finely diced vegetables, giving touches of orange and green inside the pale yellow filling. The wonton cups are golden brown and crispy with uneven edges. In the center of the plate is a small white round bowl filled with a clear, bright orange dipping sauce with visible chili flakes. A woman's hand is dipping one wonton cup into the sauce. Two green chives lie on the plate beneath the bowl. The entire scene sits on a white marbled surface with a red textured cloth partially visible underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup crab meat (imitation or canned lump crab meat, well drained)
8 ounces cream cheese (at room temperature, about 1 brick or 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
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

Step 1: Preheat your oven to 350°F (175°C). Lightly coat a 24-count mini muffin tin with nonstick cooking spray or brush with your preferred cooking oil.
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, or until golden brown. Keep a close eye to prevent burning.
Step 3: If your cream cheese is not soft, warm it in the microwave for about 10 seconds until slightly softened.
Step 4: In a medium bowl, combine crab meat, cream cheese, sour cream, garlic, green onions, soy sauce, sugar, and mozzarella cheese. Mix thoroughly until well blended.
Step 5: Spoon a heaping tablespoon of the crab filling into each baked wonton cup. Cover the muffin tin with foil and bake for an additional 10-12 minutes, or until the filling is hot and bubbly.
Step 6: Carefully remove the wonton cups from the tin and place them on a wire rack or paper towel-lined plate to keep them crisp.
Step 7: Garnish each cup with thinly sliced green onion.
Step 8: Serve with Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy your crispy, creamy Crab Rangoon Wonton Cups!

Tips & Variations

For extra crunch, consider brushing the wonton wrappers with a little melted butter before baking.
Substitute crab meat with cooked shrimp or finely diced cooked chicken for a different flavor.
If you don’t have a mini muffin tin, use a regular muffin tin and carefully shape the wonton wrappers to fit bigger cups; bake a bit longer until golden and crispy.
Add a dash of crushed red pepper to the filling for a spicy kick.

Storage

Store leftover Crab Rangoon Wonton Cups in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the wonton wrappers soggy.

How to Serve

This image shows several small bites baked in a grey metal muffin tray with nine round cups, each holding one portion. The base layer is a crispy, golden-brown wonton cup that is slightly folded and holds the creamy filling. The filling layer is white and cheesy with a smooth texture, mixed with small pieces of light orange and green vegetables evenly spread inside. These cups are garnished on top with small, bright green slices of scallions. The tray rests on a wooden surface with a red cloth partially visible under it. The overall scene is brightly lit with natural light highlighting the golden and creamy colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat for this recipe?

Yes, imitation crab meat works well and is a budget-friendly option. Just make sure it is well drained before mixing into the filling.

What can I use if I don’t have a mini muffin tin?

You can use a regular muffin tin, shaping the wonton wrappers carefully to fit inside. The cups will be larger and may need slightly more baking time to get crispy.