Description
Delicious Crab Rangoon Wonton Cups combining creamy crab and cheese filling baked in crisp wonton wrappers, perfect for appetizers or party snacks.
Ingredients
Scale
Crab Rangoon Filling
- 1 cup crab meat (imitation or canned lump crab meat, drained very 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 oven to 350°F. Coat a 24-count mini muffin tin with nonstick cooking spray or brush with cooking oil of choice.
- Form and Bake Wonton Cups: Press one wonton wrapper into each muffin tin space. Spray or brush the wonton wrappers with cooking spray or oil. Bake until golden brown, about 8 minutes. Watch carefully to prevent burning.
- Warm Cream Cheese if Needed: If cream cheese is not at room temperature, microwave on a microwave-safe plate for 10 seconds until slightly softened.
- Make the Filling: In a medium bowl, combine crab meat, cream cheese, sour cream, garlic, green onions, soy sauce, sugar, and mozzarella cheese. Mix until evenly combined.
- Fill Wonton Cups and Bake: Spoon a heaping tablespoon of filling into each baked wonton cup. Cover tray with foil and bake for 12 minutes until filling is warmed through and bubbly.
- Remove and Cool: Immediately remove wonton cups from muffin tin and transfer to a wire rack or paper towel-lined plate to keep cups crispy.
- Garnish and Serve: Garnish each cup with sliced green onions. Serve with Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy!
Notes
- Wonton wrappers can be found refrigerated near tofu and salad dressings at grocery stores. Egg roll or spring roll wrappers can be substituted if needed.
- If you lack a 24-count mini muffin tin, use a regular 12-count muffin tin placing two wonton wrappers per cup offsetting corners to avoid overlap. Use 2 tablespoons of filling per cup to make 12 larger cups.
- Watch wonton cups closely while baking to prevent burning as oven temperatures may vary.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 25 mg
