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Crab Rangoon Wonton Cups Recipe

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★★★★★

4.8 from 138 reviews

Delicious and crispy Crab Rangoon Wonton Cups featuring a creamy crab and cream cheese filling baked to golden perfection. Perfect as a party appetizer or snack served with flavorful Thai Sweet Chili Sauce and Spicy Mayo for dipping.

Ingredients

Scale

Crab Rangoon Filling

  • 1 cup crab meat (imitation or canned lump crab meat, well-drained)
  • 8 ounces cream cheese, 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 & Garnishes

  • 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. Preheat and Prepare Tin: Preheat your oven to 350°F (175°C). Lightly coat a 24-count mini muffin tin with nonstick cooking spray or brush each cavity with your preferred cooking oil to prevent sticking.
  2. Form Wonton Cups: Press one wonton wrapper gently into each muffin tin cavity, ensuring it covers the sides. Spray or brush the tops of the wonton wrappers with cooking spray or oil. Bake in the oven for 6-8 minutes until the wrappers are golden brown and crisp. Watch closely to avoid burning.
  3. Warm Cream Cheese: If your cream cheese isn’t soft or at room temperature, microwave it on a microwave-safe plate for about 10 seconds until slightly softened and easy to mix.
  4. Mix Filling: In a medium bowl, combine crab meat, warmed cream cheese, sour cream, minced garlic, sliced green onions (white and green parts), soy sauce, sugar, and mozzarella cheese. Stir well until the mixture is evenly blended.
  5. Fill Wonton Cups: Spoon heaping tablespoons of the crab rangoon filling into each baked wonton cup, filling them generously. Cover the muffin tin loosely with foil to prevent over-browning and bake again for 10-12 minutes until the filling is warmed through and bubbly.
  6. Cool & Crisp: Remove the wonton cups promptly from the muffin tin to a wire rack or plate lined with paper towels. This step helps keep the wonton cups crispy by preventing steam buildup.
  7. Garnish: Sprinkle the thinly sliced green onion garnish evenly over each filled wonton cup to add freshness and color.
  8. Serve: Serve the crab rangoon wonton cups warm alongside Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy the delightful mix of creamy, savory, and crisp flavors!

Notes

  • If you don’t have a mini muffin tin, you can use a regular muffin tin but the cups will be larger and bake times may slightly vary.
  • Ensure crab meat is well-drained to avoid soggy filling.
  • Keep an eye on the wonton cups while baking to prevent burning as they brown quickly.
  • Use room temperature cream cheese for easier mixing and smoother filling texture.
  • For extra crispiness, allow cups to cool on a wire rack rather than leaving in the tin after baking.

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

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