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, well drained); 8 ounces cream cheese (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 something so satisfying about bite-sized treats that are crispy on the outside and creamy on the inside. That’s exactly why I adore this Crab Rangoon Wonton Cups Recipe—it’s a fun twist on the classic appetizer that everyone always asks for seconds of. Let me show you how easy and rewarding this little crowd-pleaser is!

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

Honestly, the very first time I made these crab rangoon wonton cups, I was hooked. They’re crunchy, creamy, and packed with that classic savory-sweet crab filling all in a perfect little handheld cup. Plus, they’re ridiculously easy to whip up, even when you’ve got a busy weeknight ahead.

Amazing Flavor Combo: The blend of cream cheese, crab, garlic, and green onion creates that irresistible creamy, savory bite everyone loves.
Simple Assembly: Using wonton wrappers to make mini cups means prepping and baking is fast, no deep-frying hassle.
Customizable: You can easily add or swap ingredients like cheese or spices to match your taste or dietary preferences.
Perfect Party Finger Food: These bite-sized gems are fantastic for entertaining—easy to serve and even easier to eat standing up!

Ingredients & Why They Work

Every ingredient in this Crab Rangoon Wonton Cups Recipe has its role to make these little cups bursting with flavor and texture. I always recommend using fresh or well-drained crab meat, and letting the cream cheese come to room temperature—it blends so much better!

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: Whether you’re using lump or imitation, draining it well prevents soggy filling, keeping each bite perfect.
Cream cheese: It adds that luscious creaminess essential to crab rangoon, so don’t skip the room temperature step.
Sour cream: A touch of tanginess here balances the richness and makes the filling extra smooth.
Garlic: Finely minced garlic gives an aromatic punch that wakes up the whole flavor profile.
Green onions: Both whites and greens bring freshness and mild oniony crunch to the mix.
Soy sauce: Just a little adds savory umami depth, enhancing the crab’s sweetness.
Sugar: A tiny bit of sweetness balances the salty notes nicely.
Mozzarella cheese: Melts beautifully with the filling for gooey, cheesy texture.
Wonton wrappers: These thin squares form the crispy, delicate cups that hold the filling. Look for them in the refrigerated section near tofu or salads.
Cooking spray or oil: Keeps the wonton cups golden and crisp without sticking.
Green onion garnish & dipping sauces: Fresh sliced green onions add a pop of color and a bit of crunch; dipping sauces like Thai sweet chili or spicy mayo bring extra zing.

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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 of my favorite parts about this Crab Rangoon Wonton Cups Recipe is how easy it is to customize to your own taste or whatever you have on hand. I encourage you to experiment—you'll find your version that feels just right.

Variation: Sometimes I swap the mozzarella for pepper jack cheese for a little heat—it's unexpectedly delicious and gives a nice kick.
Dietary Mod: You can use vegan cream cheese and a plant-based crab substitute for a fully vegetarian option that still nails the texture and flavor.
Extra Crunch: Add a sprinkle of panko on top before baking for a crispier topping layer.
Seasonal Touch: Toss in some finely diced bell peppers or jalapeños for color and a fresh 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: Prep Your Wonton Cups

First off, preheat your oven to 350°F. Now, grab your mini muffin tin and give it a good spray with cooking spray or brush with oil so those wonton wrappers don’t stick. Carefully press one wonton wrapper into each well to form little cups. If your wrappers feel too stiff, you can gently dampen your fingers and soften the edges as you press them in.

Step 2: Bake the Cups Until Golden

Pop the tin in the oven and bake the wonton cups for about 6-8 minutes. Keep a close eye—wontons go from perfectly golden to burnt pretty fast. When they’re light golden and sturdy, pull them out and get ready for the filling.

Step 3: Mix the Crab Rangoon Filling

While the cups bake, I like to soften my cream cheese if it’s still chilled; 10 seconds in the microwave usually does the trick. Then, in a medium bowl, combine the cream cheese, sour cream, crab meat, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella. Stir everything until it’s beautifully mixed and creamy.

Step 4: Fill and Bake Again

Spoon a heaping tablespoon of that luscious crab filling into each wonton cup. Cover the whole tray with foil—this helps the filling heat through without drying out—and bake for about 10-12 minutes, until the filling is bubbly and warmed all the way through.

Step 5: Cool and Garnish

Once baked, immediately use a small spatula or fork to carefully lift the cups out of the tin and onto a wire rack or a paper towel-lined plate. This keeps the bottoms crispy, which I always appreciate. Before serving, sprinkle on fresh green onions for that pretty, fresh pop of color and flavor.

Top Tip

Having made these crab rangoon wonton cups a handful of times, I’ve learned a few little tricks that really help them turn out perfectly every time. Trust me, these tips will save you from common pitfalls.

Wonton Wrapper Handling: If your wrappers feel fragile or too stiff, lightly wet your fingertips before pressing them into the muffin tin—this prevents cracking and makes shaping much easier.
Don’t Overfill: Using too much filling can cause the cups to get soggy or spill over during baking. I stick to a heaping tablespoon per cup to keep the perfect balance.
Watch Your Bake Time: Wonton cups brown quickly, so start checking at 6 minutes during the first bake and again after adding filling to avoid burning.
Cool Properly: Removing them immediately onto a wire rack prevents steam from sogginess and keeps that crisp crunch you want.

How to Serve Crab Rangoon Wonton Cups Recipe

crab rangoon wonton cups - Serving Suggestion

Garnishes

I’m partial to a sprinkle of fresh, thinly sliced green onions—the brightness really lifts each bite. Sometimes I add a tiny drizzle of sesame oil or a scatter of toasted sesame seeds for an extra nutty touch that complements the crab.

Side Dishes

These cups are perfect on their own, but I love pairing them with an Asian-style slaw or fresh cucumber salad for crunch and coolness. Sticky jasmine rice or steamed edamame work nicely too if you want a more substantial meal.

Creative Ways to Present

For special occasions, I’ve served these crab rangoon wonton cups on a large platter lined with banana leaves for a festive look. You can also fill a hollowed-out pineapple with them for a tropical presentation that gets everyone talking!

Make Ahead and Storage

Storing Leftovers

Leftover wonton cups keep best in an airtight container in the fridge, separated by parchment paper to avoid sticking. They’ll stay tasty and crisp for about 2 days if you reheat them properly.

Freezing

I’ve frozen these before by assembling the cups and filling them, then freezing on a tray before transferring to a freezer bag. When ready, bake from frozen—just add a few extra minutes to the baking time. The texture stays surprisingly good after freezing!

Reheating

The best way I’ve found to reheat crab rangoon wonton cups is in a preheated oven at 350°F for about 8-10 minutes. This refreshes the crispiness without drying out the filling, much better than microwaving.

Frequently Asked Questions:

Can I use frozen crab meat for this recipe?

Absolutely! Just make sure you thaw it completely and drain any excess moisture very well before combining it with the other filling ingredients to keep your wonton cups from getting soggy.

What can I substitute for wonton wrappers?

If you can’t find wonton wrappers, egg roll wrappers or spring roll wrappers work in a pinch. You might need to adjust the baking time a bit as they can be thicker or thinner.

Is there a way to make these crab rangoon cups gluten-free?

Yes, look for gluten-free wonton wrappers or use thin gluten-free tortillas cut into squares to form the cups. Just keep an eye on baking time since gluten-free alternatives may brown quicker.

How do I prevent the wonton cups from getting soggy?

Baking the wonton wrappers alone until golden and crisp before adding the filling helps create a sturdy shell. Also, removing the cups from the muffin tin immediately after baking prevents steam from softening the bottoms.

Final Thoughts

This Crab Rangoon Wonton Cups Recipe reminds me of those fun gatherings where every bite brings a little bit of joy. It’s simple, flexible, and always impressive to guests. I hope you give this one a try—you’ll love how approachable it is to make, and how quickly it becomes a staple in your party repertoire. Trust me, once you try these, they’ll be on repeat!