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Crab Rangoon Wonton Cups Recipe

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Crab Rangoon Wonton Cups offer a delicious and easy twist on the traditional crab rangoon appetizer. Instead of deep frying, wonton wrappers are baked in a mini muffin tin to form crispy cups filled with a creamy mixture of cream cheese, crab meat, mozzarella, sour cream, and savory seasonings. The result is a delectable bite-sized treat that has a crunchy exterior and a rich, cheesy crab filling, perfect as an appetizer or party snack.

Ingredients

Scale

Wonton Cups

  • 24 wonton wrappers
  • Nonstick cooking spray or cooking oil (for greasing and spraying)

Crab Rangoon Filling

  • 8 ounces cream cheese, softened
  • 4 ounces crab meat (imitation crab meat or canned lump crab meat), drained well
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons sour cream
  • 2 green onions, thinly sliced (plus more for garnish)
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly coat a 24-count mini muffin tin with nonstick cooking spray or brush it with your preferred cooking oil to prevent sticking.
  2. Form wonton cups: Gently press one wonton wrapper into each muffin tin cavity, ensuring it fits well to create a cup shape. Lightly spray or brush the tops of the wonton wrappers with cooking spray or oil to encourage crispiness.
  3. Bake wonton cups: Bake the wonton wrappers in the preheated oven for about 6 to 8 minutes, or until they turn golden brown. Keep a close eye to avoid burning as they can crisp quickly.
  4. Prepare the filling: If the cream cheese is not already softened, warm it in the microwave for about 10 seconds until slightly softened. In a medium bowl, combine the softened cream cheese, crab meat, shredded mozzarella, sour cream, minced garlic, sugar, soy sauce, and sliced green onions. Mix thoroughly until the filling is smooth and evenly combined.
  5. Fill wonton cups: Spoon a heaping tablespoon of the crab rangoon filling into each baked wonton cup, filling them generously.
  6. Bake with filling: Cover the muffin tin loosely with aluminum foil to prevent over-browning and bake again at 350°F for 10 to 12 minutes, or until the filling is warmed through and bubbling.
  7. Cool and serve: Immediately remove the crab rangoon wonton cups from the muffin tin and transfer them to a wire rack or a plate lined with paper towels to keep them crispy. Garnish each cup with additional sliced green onions. Serve warm with your choice of dipping sauces like Thai Sweet Chili sauce or Spicy Mayo. Enjoy!

Notes

  • Use either imitation crab meat (kani) or canned lump crab meat, but ensure it is well drained to avoid watery filling.
  • If you do not have a mini muffin tin, use a regular muffin tin and adjust baking times slightly to ensure wonton cups crisp without burning.
  • Watch the wontons carefully while baking as they brown quickly and can easily burn.
  • The addition of mozzarella cheese provides extra cheesiness not typical in classic crab rangoon, but it enhances creaminess nicely.
  • Serve with Thai Sweet Chili sauce or Spicy Mayo for best flavor pairing.
  • Make sure cream cheese is softened for an easier mix and creamier filling.

Keywords: crab rangoon, wonton cups, appetizer, baked crab rangoons, mini muffin tin, crab appetizer, cheesy crab filling, party appetizer

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