Crispy, creamy, and utterly addictive—this Crab Rangoon Wonton Cups Recipe brings the best of classic Crab Rangoon into a fun, bite-sized form. The blend of savory crab, cream cheese, and a hint of garlic tucked into golden wonton cups makes for the perfect party appetizer or cozy snack.

A metal muffin tray holds twelve baked cups made from golden brown, crispy wonton wrappers. Each cup is filled with a creamy white mixture dotted with small pieces of orange carrot and green scallion slices. Some scallion slices are also sprinkled on top of the mixture and around the cups on the tray. The tray sits on a red textured cloth over a white marbled surface. Two green scallion stalks lay next to the tray. Moisture droplets are visible on the metal 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 a dozen times for get-togethers, and it always steals the show. It’s just so straightforward but feels fancy enough to impress guests or treat yourself after a long day.

Perfectly Crispy Cups: Baking wonton wrappers in a mini muffin tin creates these delicate, crispy cups that hold the creamy filling beautifully.
Flavorful Filling: The blend of crab, cream cheese, garlic, and a splash of soy sauce hits all the savory notes you want in Crab Rangoon without being overly complicated.
Quick & Easy: You’ll be amazed how quickly this appetizer comes together—perfect for last-minute cravings or impromptu parties.
Customizable: Whether you want to use real crab or imitation, add a little spice, or swap cheeses, this recipe makes it easy to make your own.

Ingredients & Why They Work

Each ingredient in this Crab Rangoon Wonton Cups Recipe plays a delicious role, balancing creaminess, flavor, and texture. Make sure your cream cheese is room temperature—that’s key for a smooth filling mix. And spending a moment to drain the crab well prevents sogginess.

Flat lay of fresh lump crab meat, a brick of soft cream cheese, a small heap of sour cream, two finely minced garlic cloves, a bunch of thinly sliced green onions showing white and green parts, a small white ceramic bowl of soy sauce, a pinch of granulated sugar on a white ceramic dish, shredded mozzarella cheese, a neat stack of square wonton wrappers, and a small white ceramic bowl of Thai sweet chili sauce, all arranged symmetrically 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: I prefer lump crab for a more authentic taste and texture, but imitation crab works just fine and is budget-friendly.
Cream cheese: Softening it at room temperature helps it blend seamlessly with the other filling ingredients.
Sour cream: Adds a subtle tang and lightness to the rich cream cheese base.
Garlic: Freshly minced garlic gives just the right kick to brighten the filling.
Green onions: Both for flavor inside the filling and as a fresh garnish, they add a mild oniony crunch.
Soy sauce: Balances the creaminess with a savory umami punch.
Sugar: A small touch brings rounded sweetness that accents the other flavors.
Mozzarella cheese: Melts into the filling for extra gooeyness and mild flavor.
Wonton wraps: These give you the crisp, delicate cup shape; look for them near tofu or refrigerated Asian foods.
Cooking spray or oil: Keeps the cups from sticking and helps them brown evenly in the oven.
Garnishes & dips: Thai sweet chili sauce and spicy mayo are my favorites to amp up the flavor at serving time.

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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

One of the reasons I keep coming back to this Crab Rangoon Wonton Cups Recipe is how flexible it is. Feel free to make it your own with your favorite tweaks — it still tastes fantastic, no matter what you add or omit.

Variation: A few times, I stirred in chopped water chestnuts for extra crunch, and it added a fresh texture that you might really enjoy.
Spicy twist: Mixing a bit of sriracha into the filling or serving with spicy mayo kicks up the heat in the best way.
Cheese swap: Try shredded Monterey Jack or even pepper jack cheese for a different melt and flavor profile.
Seafood swap: If crab’s not your favorite, cooked shrimp chopped finely also works well here.

Step-by-Step: How I Make Crab Rangoon Wonton Cups Recipe

The image shows a close-up of mini crispy golden brown cups filled with a creamy white mixture speckled with small pieces of orange and green vegetables, garnished with chopped green onions. The cups sit in a metal muffin tray with round slots, and one cup is held by a woman's hand in the foreground, showing its textured, lightly browned edges and smooth creamy filling inside. The background features more filled cups in the tray resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Wonton Cups for Maximum Crispiness

First things first—preheat your oven to 350°F and grab your mini muffin tin. Spray each cup with cooking spray so the wonton wrappers don’t stick. Gently press one wonton wrapper into each spot, making sure it lines the cup evenly but isn’t too thick. Give the tops another light spray of cooking oil before baking. Keep a close eye as they bake for about 6 to 8 minutes; you want a beautiful golden color without the edges turning dark brown.

Step 2: Make the Creamy, Flavorful Crab Filling

While your crusts bake, get started on the crab filling. If your cream cheese is straight from the fridge, microwave it for 10 seconds to soften—it'll make mixing so much easier. Toss all filling ingredients—drained crab meat, cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese—into a bowl and mix well. You want everything nicely combined but the crab should still have some texture.

Step 3: Fill, Bake, and Crisp It Up

Spoon a heaping tablespoon of the crab mixture into each pre-baked wonton cup. Cover the tray loosely with foil to keep the tops from drying out, then bake for another 10 to 12 minutes until the filling is hot and bubbly. Immediately transfer each cup to a wire rack or paper towel-lined plate—this keeps the bottoms crisp and delicious.

Top Tip

Having made this Crab Rangoon Wonton Cups Recipe multiple times, I’ve learned that the key to perfect cups is not to skip the pre-bake of the wonton wrappers. It makes a huge difference in crunch and keeps everything from getting soggy.

Pre-baking: Absolutely pre-bake the wonton wrappers so they hold their shape and crisp up nicely once filled.
Drain your crab well: Excess moisture in the crab meat can make the filling watery, so I always press it between paper towels.
Room temperature cream cheese: This makes mixing so smooth and avoids lumps in your filling.
Watch your oven: Wontons burn fast when they’re thin—set a timer and check frequently.

How to Serve Crab Rangoon Wonton Cups Recipe

Crab Rangoon Wonton Cups - Serving Suggestion

Garnishes

I almost always finish these with a sprinkle of thinly sliced green onions—that fresh pop balances the richness perfectly. Depending on the occasion, a tiny drizzle of spicy mayo or a dollop of sweet chili sauce right on the side invites vibrant dips that everyone loves.

Side Dishes

These cups pair beautifully with a crisp Asian slaw or simple steamed edamame for an easy appetizer spread. When I serve them as part of a full meal, some fried rice or stir-fried vegetables make great companions.

Creative Ways to Present

For a party, I love arranging these on a large platter bedded with lettuce leaves or shredded carrots for a pop of color. Another fun idea I’ve used is placing each wonton cup in a decorative mini paper liner before serving—it makes grabbing and chatting effortless.

Make Ahead and Storage

Storing Leftovers

After they’ve cooled, I store leftover wonton cups in an airtight container lined with paper towels to absorb moisture—it keeps them from turning soggy overnight nicely in the fridge.

Freezing

I’ve frozen these a couple times—best method is to flash freeze the filled wonton cups individually on a baking sheet, then transfer to a freezer-safe bag. When you want to enjoy, just bake them straight from frozen at 350°F for about 15-18 minutes.

Reheating

To get that fresh-baked crispiness back, I reheat leftovers in a preheated oven or toaster oven rather than the microwave. Ten minutes at 350°F usually does the trick without drying out the filling.

Frequently Asked Questions:

Can I use imitation crab meat for this recipe?

Absolutely! I often use imitation crab meat because it’s affordable and readily available. Just be sure to drain it well to avoid soggy filling.

What if I don’t have a mini muffin tin?

No worries! You can use a regular 12-count muffin tin by placing two wonton wrappers per cup, offsetting the corners to form a cup shape. Fill with double the filling amount and bake as directed.

Can I make the filling ahead of time?

Yes! The filling can be made a day ahead and stored in the fridge. Just give it a good stir before filling the wonton cups and baking. It makes day-of prep even quicker.

How do I keep the wonton cups crispy after baking?

To maintain crispiness, transfer the baked cups to a wire rack or paper towel-lined plate immediately after baking. Avoid stacking them while warm and store leftovers in an airtight container lined with paper towels.

Final Thoughts

This Crab Rangoon Wonton Cups Recipe is one of those dishes that just feels like a little celebration every time you bite into it. Rich and comforting, yet light and crispy—it somehow hits all the right notes every single time. I hope you enjoy making and sharing it as much as I do. Believe me, once you’ve tried these, your snack game will never be the same!