5.0 from 24 votes
Crab Rangoon Wonton Cups
Crab Rangoon Wonton Cups are a fun twist on the classic appetizer. Wonton cups are filled with a cheesy crab rangoon mix and baked in a mini muffin tin. They are crispy on the outside and oh so creamy on the inside!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 24 Cups
Calories: 81 kcal
Course:
Appetizer , Snacks
Cuisine:
Asian
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 wraps
- 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 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!
Cup of Yum
Notes
- Wonton Wraps: can be found in the refrigerator section of grocery stores next to the tofu and refrigerated salad dressing. They are small square wrappers. You can swap for egg roll wrappers or spring roll wrappers if you cannot find wonton wrappers.
- Muffin Tin: if you do not have a mini muffin tin (24 count), you can use a regular sized muffin tin (12 count). Place two wonton wrappers in the regular sized muffin tin, offset them so that the 4 corners of each wrapper do not overlap to create the cup. Follow the recipe as usual and place 2 tablespoons of the crab rangoon filling into each wonton cup. Using a regular sized muffin tin will make 12 wonton cups instead of 24.
Nutrition Information
Calories
81kcal
(4%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
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%)
Nutrition Facts
Serving: 24Cups
Amount Per Serving
Calories 81
% 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.