Name: Crab Rangoon Wonton Cups Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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)

There’s a certain magic when crispy, cheesy, and creamy come together in one bite—that’s exactly what this Crab Rangoon Wonton Cups Recipe delivers. These little golden cups are perfect for parties or a special snack, bringing that perfect blend of flavors and crunch that you’ll keep coming back for.

A metal muffin tray holds 12 crispy golden-brown wonton cups each filled with a creamy white mixture that has small bits of pink and green vegetables spread throughout, topped with chopped green onions. The wonton cups have a crinkled, light fried texture with some edges folding outward. The tray rests on a red textured cloth atop a wooden surface. Scattered green onion pieces add color both inside the cups and on the tray photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crab Rangoon Wonton Cups Recipe
Top Tip
How to Serve Crab Rangoon Wonton Cups Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crab Rangoon Wonton Cups Recipe

Why You'll Love This Recipe

I’m genuinely smitten with this Crab Rangoon Wonton Cups Recipe because it turns a classic appetizer into handheld perfection. Plus, it’s quick to whip up when you’re short on time but want something fancy enough to impress.

Crispy and Creamy Combo: The buttery wonton cups provide that irresistible crunch, while the creamy crab filling keeps things rich and satisfying.
Easy to Make: Just a few simple ingredients come together in under 30 minutes—no fancy tools or skills required.
Customizable: You can easily swap crab types or adjust seasonings to suit your taste or dietary needs.
Perfect Party Food: These bite-sized gems are crowd-pleasers at every gathering I bring them to—trust me, they disappear fast!

Ingredients & Why They Work

The beauty of this Crab Rangoon Wonton Cups Recipe is how a handful of everyday ingredients create something truly delightful. Each component plays its part to give you layers of flavor and texture.

Flat lay of fresh lump crab meat, a brick of cream cheese at room temperature, a small white ceramic bowl of sour cream, two peeled garlic cloves, a bunch of green onions with white and green parts, a small white ceramic bowl of soy sauce, a small white ceramic bowl of sugar, shredded mozzarella cheese, a stack of square wonton wrappers, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Crab Meat: I usually go for canned lump crab meat that’s well-drained; it’s convenient and has great texture, but imitation crab works well too.
Cream Cheese: This adds richness and creaminess that makes every bite luscious—just make sure it’s softened for easy mixing.
Sour Cream: It lightens the filling slightly and brings a subtle tang that balances the savory notes.
Garlic: Fresh minced garlic is a game-changer for flavor, so don’t skip it.
Green Onions: Both white and green parts add a mild sharpness and a pop of color that livens up the filling and garnish.
Soy Sauce: Just a touch amps up the umami, giving the filling a savory depth.
Sugar: Balances flavors, especially the soy sauce, without making it sweet.
Mozzarella Cheese: Melts beautifully inside the cups, creating gooey goodness that pairs perfectly with the crab.
Wonton Wrappers: The star for the crispy shell; found refrigerated near tofu or specialty items—look for square wrappers for the best fit.
Cooking Spray or Oil: Helps the wonton cups crisp up nicely in the oven without sticking.
Garnishes & Dips: Green onions, Thai sweet chili, and spicy mayo bring balance and a bit of zing when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Crab Rangoon Wonton Cups Recipe is that it’s a fantastic base for experimentation. You can easily tweak ingredients and shape it around what you like.

Variation: I sometimes add a pinch of cayenne or finely chopped jalapeño to the filling when I want a little heat—it adds such a nice kick without overpowering the crab flavor.
Dietary swap: For a lighter version, try low-fat cream cheese or Greek yogurt instead of sour cream; it still keeps the filling creamy but cuts back on fat.
Cheese Switch: If you prefer a sharper flavor, swapping mozzarella with a mild cheddar or Monterey Jack works great.
Filling Extras: Add tiny bits of water chestnuts for crunch or replace crab with cooked shrimp chunks for a seafood twist.

Step-by-Step: How I Make Crab Rangoon Wonton Cups Recipe

The image shows several small cups made from golden brown crispy wonton wrappers, each filled with a creamy white mixture that looks soft and slightly chunky. The filling contains small bits of green chopped scallions scattered on the top for color and texture. These cups sit in a silver metal muffin tray, with one cup being held up close by a woman's hand, showing its crispy edges and smooth creamy center. The background has a hint of a red cloth beneath the tray. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Wonton Cups Just Right

First things first: preheat your oven to 350°F. I coat a 24-count mini muffin tin with cooking spray to prevent sticking. Then, I gently press a wonton wrapper into each cup, making sure the edges don’t bunch up too much or it’ll affect the shape. Don’t forget to lightly spray or brush the wrapper tops—that’s the secret to getting the perfect golden crunch. Pop them in the oven for about 6-8 minutes, but keep a close eye because they can go from perfectly browned to burnt real quick.

Step 2: Whip Up the Creamy Crab Filling

While your cups are baking, soften that cream cheese if needed—microwaving for just 10 seconds does the trick. Then, in a bowl, toss together the crab, cream cheese, sour cream, minced garlic, thinly sliced green onions, soy sauce, sugar, and mozzarella. I like to mix by hand to avoid over-mushing the crab meat; you want it chunky and luscious, not paste-like.

Step 3: Fill and Bake to Perfection

Spoon a generous tablespoon of filling into each wonton cup—don’t be shy here, it’s what makes each bite wonderfully satisfying. Cover the tray with foil and bake for another 10-12 minutes until the filling’s bubbly and heated through. The foil helps the filling warm evenly without drying out.

Step 4: Cool & Garnish for Serving

Once baked, carefully remove the cups and transfer them to a wire rack or paper towel-lined plate so they stay crisp. My favorite finishing touch is sprinkling thin slices of fresh green onion on top—it adds color and a fresh bite that contrasts wonderfully with the rich filling.

Top Tip

Over the years making this Crab Rangoon Wonton Cups Recipe for friends and family, I’ve picked up a few tips that really help nail the texture and flavor every time.

Perfect Wonton Shape: Don’t over-press the wrappers in the muffin tin—this keeps the sides from becoming too thick and doughy once baked.
Drain the Crab Well: If your crab meat is too wet, the filling gets soggy and won’t set well. Pat it dry with paper towels before mixing.
Watch Baking Time: Wonton cups bake fast, so set a timer and peek early to avoid burning those delicate edges.
Use Foil Cover: Covering the filled cups helps keep the filling moist without drying out the crispy wonton shell.

How to Serve Crab Rangoon Wonton Cups Recipe

Crab Rangoon Wonton Cups - Serving Suggestion

Garnishes

I love finishing off the cups with fresh green onions—adds that pop of color and a little freshness. Sometimes I sprinkle a pinch of toasted sesame seeds for extra texture and a subtle nuttiness. When serving, having both Thai sweet chili sauce and spicy mayo on the side offers contrasting dips that guests really appreciate.

Side Dishes

Because these cups are so rich and flavorful, I pair them with lighter sides like a crisp Asian slaw or steamed edamame with sea salt. They also work beautifully alongside a simple cucumber salad dressed with rice vinegar—refreshing and cleansing between bites.

Creative Ways to Present

For parties, I arrange the wonton cups on a bamboo serving tray lined with parchment paper and scatter edible flower petals or microgreens around for a touch of elegance. Another fun idea is layering them in a tiered appetizer stand to add height and drama to your table spread.

Make Ahead and Storage

Storing Leftovers

Leftover wonton cups keep best when stored in an airtight container in the fridge. To maintain crispiness, I place a paper towel inside the container to absorb any moisture. They’ll stay good for up to 2 days, though you might want to reheat them soon for the best texture.

Freezing

I’ve frozen the baked wonton cups without filling, and they reheat well straight from frozen. Just pop them back in the oven at 350°F until crispy and warmed through—about 5-7 minutes. For the filled cups, I recommend freezing before baking to avoid sogginess, then bake straight from frozen adding a few extra minutes to the cooking time.

Reheating

To bring leftovers back to life, I like reheating in the oven or toaster oven at 350°F for around 8-10 minutes. This keeps the wonton cups crispy and the filling gooey without turning soggy like the microwave sometimes does. If you’re in a hurry, a quick zap in the microwave followed by a few minutes under a broiler also works.

Frequently Asked Questions:

Can I use frozen crab meat in this Crab Rangoon Wonton Cups Recipe?

Absolutely! Just make sure to thaw it completely and drain any excess liquid really well before using to avoid soggy filling.

What can I substitute if I can’t find wonton wrappers?

You can use egg roll or spring roll wrappers as a substitute, although the texture might be slightly different. If using a regular muffin tin, layering two wrappers helps create a sturdy cup.

Can I make these Crab Rangoon Wonton Cups Recipe ahead of time?

Yes! You can prepare the wonton cups up to a day ahead and keep them in an airtight container. Assemble and bake the filling just before serving for best freshness.

What dips go best with these crab rangoon cups?

Thai sweet chili sauce and spicy mayo are my go-to dips. They bring a sweet-spicy balance that complements the creamy crab filling beautifully.

Final Thoughts

This Crab Rangoon Wonton Cups Recipe holds a special place in my kitchen rotation because it’s one of those rare recipes that feels indulgent but takes very little effort. Every time I make it, friends ask for the recipe, and the crispy, creamy bites always win hearts. I hope you enjoy making it as much as I do; really, once you taste these golden cups, you’ll want to keep this recipe in your back pocket for any occasion.