Crispy, creamy, and packed with savory goodness, this Crab Rangoon Wonton Cups Recipe takes the classic appetizer to a fun, bite-sized level that'll make any gathering instantly better. Trust me, these little cups are as addictive as they sound!

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

I've made this Crab Rangoon Wonton Cups Recipe more times than I can count, and every time, it surprises me how simple yet irresistibly tasty it is. Whether you're hosting a party or just want a flavorful snack, these are a total crowd-pleaser.

Perfectly Bite-Sized: These wonton cups hold just the right amount of filling for popping in your mouth, making them awesome for parties or busy nights.
Easy to Customize: The creamy crab filling pairs beautifully with a variety of sauces and extras if you want to switch things up.
Crispy and Creamy Combo: That crisp baked wonton shell with smooth, cheesy crab filling is seriously delicious.
Quick to Make: You can have these ready in under 30 minutes, which is great for last-minute entertaining.

Ingredients & Why They Work

Every ingredient in this Crab Rangoon Wonton Cups Recipe plays a role in creating that perfect balance of creaminess, flavor, and texture. Here’s why I choose each one and tips to get the best results.

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 use real lump crab or imitation crab, just make sure it’s well drained so it doesn’t make the filling soggy.
Cream Cheese: Softened to room temperature for easy mixing and that creamy consistency everyone loves.
Sour Cream: Adds a subtle tang that brightens the richer cream cheese base.
Garlic: Fresh, finely minced garlic packs a flavor punch without overpowering the crab.
Green Onions: Both for flavor and a bit of color contrast in the filling and garnish.
Soy Sauce: Just a quick splash enhances the umami, making every bite more complex and satisfying.
Sugar: Balances the savory notes with a hint of sweetness, keeping the filling well-rounded.
Mozzarella Cheese: Melted gooeyness that binds everything and adds a mild cheesy goodness.
Wonton Wrappers: The crisp, sturdy base that bakes into perfect little cups to hold the filling.
Cooking Spray or Oil: Keeps the wonton cups from sticking and helps them crisp evenly.
Garnishes (Green Onions): Fresh sliced on top for visual appeal and a fresh bite every time.
Dipping Sauces: Thai Sweet Chili and Spicy Mayo are my go-to’s for that sweet-spicy kick alongside the creamy cups.

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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

I love experimenting with this Crab Rangoon Wonton Cups Recipe depending on my mood and what I have on hand. You really can't go wrong customizing the filling or the dipping sauces to suit your taste buds.

Variation: One of my favorite twists is adding a dash of sriracha into the filling for extra heat — it kicks the flavor up without stealing the show.
Diet-Friendly: For a lighter option, use reduced-fat cream cheese and skip the mozzarella or replace it with a sprinkle of parmesan.
Make It Vegetarian: Swap crab for finely chopped water chestnuts or hearts of palm mixed with cream cheese for a similar texture and great flavor.
Seasonal Touch: Toss in some finely diced red bell pepper or roasted corn for added color and crunch in the summer months.

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 the Wonton Cups

Preheat your oven to 350°F and generously spray a 24-count mini muffin tin with cooking spray. Press one wonton wrapper gently into each muffin cup, making sure it fits snugly against the sides. I like to lightly spray the tops of the wrappers too—it helps get that pretty golden crunch. Pop them in the oven for about 6-8 minutes, but keep a close eye so they don’t burn. If you don’t have a mini muffin tin, two wontons per cup in a regular tin work perfectly!

Step 2: Mix Your Filling

While the wontons are baking, get your filling ready. If your cream cheese isn’t soft yet, give it 10 seconds in the microwave to help. Then, in a bowl, mix the cream cheese, sour cream, minced garlic, drained crab meat, sliced green onions, soy sauce, sugar, and mozzarella cheese until everything is smooth and evenly combined. The mozzarella adds a fantastic stretch and chew that brings it all together.

Step 3: Fill and Bake

Spoon about a heaping tablespoon of the filling into each pre-baked wonton cup. Cover the entire muffin tray loosely with foil (to keep things moist) then pop it back in the oven for 10-12 minutes until the filling looks warmed through and bubbly. This step gets the cheese perfectly melted without drying out the wonton shell.

Step 4: Garnish and Serve

Remove the wonton cups right away onto a wire rack or paper towel-lined plate so they stay crisp. Sprinkle them with fresh green onion slices for a pop of color and fresh flavor. Serve warm with spicy mayo and Thai sweet chili sauce—dip, crunch, repeat!

Top Tip

From making this recipe enough times, I’ve gathered a few insider tips to make your Crab Rangoon Wonton Cups truly stand out. These little tweaks help keep things crisp and flavorful with less stress.

Wonton Wrapper Handling: Work quickly when shaping the cups—wontons dry out fast and can crack, so keep them covered or wrapped while prepping.
Drain Crab Well: If using canned crab, press it gently with a paper towel before mixing to prevent sogginess in the filling.
Don’t Overbake Wonton Cups: Keep a close watch during pre-baking to get that gorgeous golden crunch without burning.
Use Cooking Spray Liberally: Spraying the muffin tin and the wrappers ensures the cups release easily and crisp nicely.

How to Serve Crab Rangoon Wonton Cups Recipe

Crab Rangoon Wonton Cups - Serving Suggestion

Garnishes

I always top mine with thinly sliced green onions for a bit of freshness and color contrast—that little bite of brightness really lifts the rich filling. A small sprinkle of toasted sesame seeds can add a nice crunch and extra flavor, too.

Side Dishes

These cups make a fun start to an Asian-inspired meal, so I love pairing them with a simple cucumber salad, steamed jasmine rice, or some quick stir-fried veggies. They also shine as an appetizer alongside fried rice or crispy spring rolls.

Creative Ways to Present

For a party, I arrange the wonton cups on a wooden board with small bowls of dipping sauces set around them for easy grazing. You can even stack them pyramid-style on a pretty platter for a festive touch. I once tried topping a few with a tiny dollop of guacamole for a fusion twist—unexpected, but it worked!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover Crab Rangoon Wonton Cups in an airtight container lined with paper towels to absorb moisture. They keep well in the fridge for up to 2 days. To keep the shells crispy, I avoid stacking them.

Freezing

I’ve had great success freezing the baked wonton cups and filling separately. I flash freeze the cups on a baking sheet, then bag them. The filling freezes well in a separate container. Assemble and bake fresh when ready for best texture.

Reheating

To reheat, pop the cups in a preheated oven at 325°F for about 8-10 minutes. This brings back the crispness and warms the filling through. I avoid microwaving as it tends to make them soggy.

Frequently Asked Questions:

Can I use frozen crab meat in this recipe?

Yes! Just make sure to fully thaw and drain your frozen crab meat before mixing it into the filling to avoid excess moisture.

What’s the best dipping sauce for Crab Rangoon Wonton Cups?

Thai Sweet Chili Sauce and Spicy Mayo are my favorites since they add a wonderful sweet-spicy balance to the creamy filling. Feel free to experiment with soy sauce or a simple sriracha mayo!

Can I make these ahead of time?

Absolutely! You can prepare the filling and bake the wonton cups separately in advance. Assemble and bake the filled cups just before serving to keep them crisp and fresh.

Can I substitute the cream cheese with something else?

Cream cheese is key for the creamy texture and tang, but if you’re avoiding dairy, you can try a plant-based cream cheese alternative. The flavor might be a bit different, but it still works nicely.

Final Thoughts

I can’t recommend this Crab Rangoon Wonton Cups Recipe enough whenever I want to impress guests with minimal effort. They’re crunchy, creamy, tangy, and ever so satisfying all at once. Give them a go—you’ll find yourself making these little flavorful cups again and again. Plus, it’s just plain fun to bake little edible cups filled with cheesy crab goodness. You’ve got this!