Description
Delicious Crab Rangoon Wonton Cups featuring crispy baked wonton wrappers filled with a creamy crab and cheese mixture, perfect as an appetizer or party snack.
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 Oven: Preheat your oven to 350°F and coat a 24-count mini muffin tin with nonstick cooking spray or brush with cooking oil.
- Form Wonton Cups: Press one wonton wrapper into each muffin tin cup; spray or brush the tops with cooking spray or oil. Bake for about 8 minutes until golden brown, watching carefully to avoid burning.
- Prepare Filling: If cream cheese isn't at room temperature, microwave for 10 seconds until softened. In a medium bowl, combine crab meat, cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix thoroughly.
- Fill Wonton Cups: Spoon a heaping tablespoon of the crab rangoon filling into each baked wonton cup. Cover the tray with foil.
- Bake Filled Cups: Bake the filled cups for 12 minutes until the filling is warmed through and bubbly.
- Cool and Garnish: Remove wonton cups from the tin immediately and transfer to a wire rack or paper towel-lined plate to keep them crispy. Garnish each cup with sliced green onions.
- Serve: Serve warm with Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy!
Notes
- Wonton wrappers can typically be found in the refrigerated section of grocery stores near tofu and salad dressings. Egg roll or spring roll wrappers may be used as substitutes.
- 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 form a cup, then fill with 2 tablespoons of filling. This yields 12 larger cups.
- Watch the wonton cups closely during the initial baking to prevent burning as oven temperatures vary.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 30 mg
