Introduction

Crab Rangoon Wonton Cups offer a delightful twist on a classic appetizer. These bite-sized treats feature crispy wonton wrappers filled with a creamy, cheesy crab mixture baked right in a mini muffin tin. Crispy on the outside and rich on the inside, they’re perfect for any gathering or snack time!

A white plate on a white marbled surface holds eleven small wonton cups, each filled with a creamy mixture of white and light yellow cheese combined with small green onion pieces and tiny bits of orange carrot. The crispy golden-brown edges of the wonton cups frame the soft, slightly melted filling. In the center of the plate is a small white bowl with a bright orange sweet chili sauce. A woman's hand is seen dipping one wonton cup into the sauce, capturing the interaction. Three green chives lie beside the bowl, adding a fresh touch. The setup is bright and appetizing with a red textured cloth partly visible beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 wonton wrappers
8 oz cream cheese, softened
4 oz mozzarella cheese, shredded
6 oz crab meat (imitation or lump), well drained
2 tablespoons sour cream
2 green onions, thinly sliced
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon soy sauce
Cooking spray or oil, for greasing

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 24-count mini muffin tin with cooking spray or oil.
Step 2: Press one wonton wrapper into each mini muffin cup. Lightly spray or brush the tops with cooking spray or oil, then bake for 6-8 minutes until golden and crisp. Watch carefully to avoid burning.
Step 3: While the wonton cups bake, soften the cream cheese by microwaving it for about 10 seconds if it’s not already at room temperature.
Step 4: In a medium bowl, combine the softened cream cheese, shredded mozzarella, crab meat, sour cream, minced garlic, sugar, soy sauce, and most of the sliced green onions. Mix until well combined.
Step 5: Spoon about a heaping tablespoon of the crab mixture into each baked wonton cup. Cover the muffin tin loosely with foil and bake for another 10-12 minutes until the filling is heated through and bubbly.
Step 6: Carefully remove the wonton cups from the tin and transfer to a wire rack or paper towel-lined plate to keep them crispy. Garnish with the remaining green onions.
Step 7: Serve warm with your favorite dipping sauce, such as Thai Sweet Chili or Spicy Mayo. Enjoy!

Tips & Variations

For a crispier cup, bake the wontons a minute longer but watch closely to prevent burning.
Substitute lump crab with imitation crab for a budget-friendly option without sacrificing flavor.
Add a small pinch of crushed red pepper to the filling for a mild kick.
Try topping with a sprinkle of sesame seeds before baking the filling for extra texture.
If you don’t have a mini muffin tin, you can use a regular muffin tin but expect larger servings.

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 for 5-7 minutes to restore crispness. Avoid microwaving, as it may make the wonton cups soggy.

How to Serve

A silver muffin tin holds twelve crispy, golden brown wonton cups, each filled with a creamy, white mixture that has small pieces of light pink shrimp and green scallion slices scattered on top. The wonton wrappers are thin and slightly curled, with a textured surface from frying, creating a crunchy contrast to the soft filling. The cup edges are uneven and lift above the filling, giving a rustic look to each unit. The tin sits on a red textured cloth over a white marbled table, with extra chopped green scallions sprinkled around for added color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crab Rangoon Wonton Cups?

Yes, you can freeze them after baking. Place cooled cups in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat in the oven directly from frozen to maintain crispiness.

Are imitation crab meat and real crab meat interchangeable in this recipe?

Absolutely. Imitation crab meat is commonly used in crab rangoons and works well here. Use whichever you prefer or have on hand; just be sure the crab is well drained before mixing.