Description
Delicious Crab Rangoon Wonton Cups feature a crispy wonton shell filled with a creamy mixture of crab meat, cream cheese, mozzarella, and flavorful seasonings, baked to golden perfection. These bite-sized appetizers are perfect for parties and pair wonderfully with Thai sweet chili sauce or spicy mayo for dipping.
Ingredients
Scale
Crab Rangoon Filling
- 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
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
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F. Coat a 24-count mini muffin tin with nonstick cooking spray or brush with cooking oil of choice to prevent sticking.
- Form Wonton Cups: Press one wonton wrapper into each muffin tin space. Spray or brush the tops of the wonton wrappers with cooking spray or oil. Bake in the preheated oven until golden brown, about 8 minutes. Watch carefully to avoid burning.
- Soften Cream Cheese: If the cream cheese is not at room temperature, place it on a microwave-safe plate and heat for 10 seconds until slightly warmed and soft to the touch.
- Mix Filling: In a medium bowl, combine crab meat, cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix until well combined.
- Fill and Bake: Spoon a heaping tablespoon of the crab rangoon filling into each baked wonton cup. Cover the muffin tin with foil and bake again until the filling is bubbly and warmed through, about 12 minutes.
- Cool and Garnish: Remove the wonton cups immediately from the muffin tin and transfer to a wire rack or a paper-towel-lined plate to keep them crispy. Garnish each cup with sliced green onions.
- Serve: Serve with Thai sweet chili sauce or spicy mayo for dipping. Enjoy your crispy, savory crab rangoon wonton cups!
Notes
- Wonton Wraps can be found in the refrigerated section near tofu or salad dressings; egg roll or spring roll wrappers can be substituted if needed.
- If you don't have a 24-count mini muffin tin, use a regular 12-count muffin tin by placing two wonton wrappers offset in each cup and adjusting the filling amount to 2 tablespoons per cup.
- Watch the wonton cups closely while baking to prevent them from burning since baking time is short.
- Use room temperature cream cheese for easier mixing and smooth filling.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 25 mg
