Crab Rangoon Wonton Cups
User Reviews
5
Crab Rangoon Wonton Cups
Description
The recipe for Crab Rangoon Wonton Cups starts by baking individual wonton wrappers shaped in a mini muffin tin until golden and crisp. The filling combines crab meat with room-temperature cream cheese, sour cream, garlic, green onions, soy sauce, sugar, and mozzarella, resulting in a smooth, tangy, and slightly sweet mixture with a gentle seafood flavor.
Once baked, the crispy wonton cups are filled with a generous spoonful of the crab mixture and baked again briefly until the filling becomes warm and bubbly. This two-step baking process creates a crisp shell that holds a creamy, cheesy filling without greasiness, differing from traditional fried Crab Rangoon.
They can be served warm as finger foods with dipping sauces such as Thai sweet chili sauce or spicy mayonnaise, offering versatility in flavor pairing for appetizer occasions and casual gatherings. The recipe also includes options for using different wrappers and muffin tins to adjust cup sizes.
These wonton cups can be prepared ahead of time by baking the shells and combining the filling, then assembled and baked when ready to serve. This flexibility makes them convenient for entertaining.
Ingredients
Crab Rangoon Filling
- 1 cup crab meat (imitation or canned lump crab meat that has been drained very well)
- 8 ounces cream cheese (at room temperature (1 brick, 250 grams))
- 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)
- mayonnaise for dipping, spicy
Instructions
- Preheat oven to 350°F. Coat a 24-count mini muffin tin (see note below if you do not have a mini muffin tin) with nonstick cooking spray or brush with cooking oil of choice.
- Press one wonton wrapper into each space of the muffin tin. Spray the tops of the wonton wrappers with cooking spray or brush with cooking oil of choice. Bake until golden brown, about 6-8 minutes. (Note: watch carefully so they do not burn!)
- To prepare the crab rangoon filling, if the cream cheese is not at room temperature, place on a microwave safe plate and heat for 10 seconds, or until slightly warmed and soft to the touch.
- In a medium sized bowl combine all the crab rangoon filling ingredients. Mix until everything is evenly combined.
- Spoon a heaping tablespoon of filling into each of the wonton cups. Cover the tray with foil and bake until the filling is warmed through and bubbly, about 10-12 minutes.
- Immediately remove the wonton cups from the muffin tin and transfer to a wire rack or a plate lined with a paper towel, so the cups remain crispy.
- Garnish each wonton cup with the sliced green onions.
- Serve with Thai Sweet Chili sauce or Spicy Mayo for dipping. Enjoy!
Notes
- Wonton wrappers are typically found in the refrigerated section near tofu and salad dressings; egg roll or spring roll wrappers can be substitutes.
- If a mini muffin tin is unavailable, use a regular-sized muffin tin with two wonton wrappers per cup to create larger cups; fill with about two tablespoons of filling each.
- Watch the baking time closely to avoid burning the wonton wrappers.
- The filling should be at room temperature for easy mixing and even texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cups
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 189mg | 8% |
| Potassium | 45mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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