Description
Crab Rangoon Wonton Cups are a crispy, bite-sized appetizer featuring wonton wrappers baked into delightful cups and filled with a creamy mixture of crab meat, cream cheese, and mozzarella. Perfectly baked to golden perfection and served with flavorful dipping sauces, these savory treats are ideal for parties and gatherings.
Ingredients
Scale
Crab Rangoon Filling
- 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
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 to prevent sticking.
- Shape Wonton Cups: Press one wonton wrapper into each space of the muffin tin. Lightly spray or brush the tops of the wonton wrappers with cooking spray or oil to help them crisp and brown.
- Bake Wonton Cups: Bake the wonton wrappers in the preheated oven until golden brown and crisp, about 8 minutes. Watch carefully to avoid burning.
- Prepare Filling: If the cream cheese is not at room temperature, warm it in the microwave for 10 seconds until soft. In a medium bowl, combine the cream cheese, sour cream, crab meat, garlic, green onions, soy sauce, sugar, and mozzarella cheese. Mix well until evenly 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 for an additional 12 minutes until the filling is warm and bubbly.
- Cool and Garnish: Immediately remove the wonton cups from the tin and transfer them to a wire rack or plate lined with paper towels to keep them crispy. Garnish each cup with thinly sliced green onions.
- Serve: Serve the crab rangoon wonton cups warm, accompanied by Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy your crispy, flavorful appetizer!
Notes
- Wonton Wrappers can usually be found in the refrigerated section near tofu and salad dressings. Egg roll or spring roll wrappers can be used as a substitute if needed.
- If you don’t have a 24-count mini muffin tin, use a regular 12-count muffin tin by layering two wonton wrappers offset to prevent overlapping corners, then double the filling per cup. This will yield 12 larger wonton cups.
- Watch the wonton cups closely while baking to prevent burning due to their small size.
- Ensure crab meat is well drained to avoid soggy filling.
- Room temperature cream cheese mixes easier and results in a smoother filling.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 25 mg
