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Crab Rangoon Wonton Cups Recipe

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These Crab Rangoon Wonton Cups offer a delightful twist on the classic appetizer by using crispy baked wonton wrappers filled with a creamy crab and cheese mixture. Perfectly golden and bubbling hot, they make an irresistible party snack or appetizer served with flavorful Thai sweet chili sauce or spicy mayo for dipping.

Ingredients

Filling Ingredients

  • 1 cup crab meat (imitation or canned lump crab meat, 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 brushing and spraying)

Garnish and Serving

  • 1 green onion (thinly sliced for garnish)
  • Thai Sweet Chili Sauce (for dipping)
  • Spicy Mayo (for dipping)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F. Lightly coat a 24-count mini muffin tin with nonstick cooking spray or brush it with your preferred cooking oil to prevent sticking.
  2. Form Wonton Cups: Press one wonton wrapper into each muffin tin cup. Spray or brush the tops of the wonton wrappers with cooking spray or oil. Bake in the oven until golden brown and crispy, about 6-8 minutes. Keep a close eye to avoid burning.
  3. Soften Cream Cheese: If your cream cheese isn’t already at room temperature, warm it slightly by microwaving on a safe plate for 10 seconds until soft but not melted.
  4. Mix Filling: In a medium bowl, combine the crab meat, softened cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix thoroughly until evenly combined.
  5. Fill Wonton Cups and Bake: Spoon a heaping tablespoon of the crab rangoon filling into each pre-baked wonton cup. Cover the muffin tin with aluminum foil and bake for about 10-12 minutes, or until the filling is warmed through and bubbly.
  6. Cool and Remove: Carefully remove the wonton cups from the muffin tin immediately after baking and transfer them to a wire rack or a paper towel-lined plate to maintain their crispiness.
  7. Garnish: Sprinkle each wonton cup with the thinly sliced green onions for a fresh and colorful finish.
  8. Serve: Serve the crab rangoon wonton cups warm with Thai Sweet Chili Sauce or Spicy Mayo on the side for dipping. Enjoy this flavorful appetizer!

Notes

  • If you don’t have a mini muffin tin, you can try using a regular muffin tin but the wonton cups may be larger and need adjusting in baking time.
  • Make sure the crab meat is well drained to prevent the filling from becoming watery.
  • Watch the wonton wrappers closely during the first bake to avoid burning as they cook quickly.
  • For best results, serve immediately after baking to enjoy crispy cups.
  • You can swap mozzarella cheese for creamier or sharper cheese depending on your preference.

Find it online: https://cookedbygrace.com/crab-rangoon-wonton-cups-recipe/