Description
These Crab Rangoon Wonton Cups are a delicious and crispy appetizer featuring a creamy crab and cream cheese filling baked in crunchy wonton wrappers. Perfect for parties or a tasty snack, served with Thai Sweet Chili Sauce and Spicy Mayo for dipping.
Ingredients
Scale
Crab Rangoon Filling
- 1 cup crab meat (imitation or canned lump crab meat, drained)
- 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 and prepare muffin tin: Preheat oven to 350°F. Lightly 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 space. Spray or brush the tops with cooking spray or oil. Bake until wrappers are golden brown and crispy, about 8 minutes, watching closely to avoid burning.
- Soften cream cheese: If cream cheese is not at room temperature, microwave on a plate for 10 seconds until soft and easy to mix.
- Make filling: In a medium bowl, combine crab meat, softened cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix until fully blended.
- Fill wonton cups: Spoon a heaping tablespoon of the crab rangoon filling into each baked wonton cup. Cover the entire muffin tin with foil.
- Bake filled cups: Bake the filled wonton cups at 350°F until the filling is warmed through and bubbly, about 12 minutes.
- Cool and garnish: Immediately remove the wonton cups from the tin and transfer to a wire rack or plate lined with paper towels to maintain crispness. 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 be found in the refrigerated section near tofu or salad dressings.
- If wonton wrappers are unavailable, substitute with egg roll or spring roll wrappers.
- If a 24-count mini muffin tin is not available, use a regular 12-count muffin tin by layering two wonton wrappers per cup and doubling filling to 2 tablespoons per cup; this yields 12 larger wonton cups.
- Watch the wonton wrappers carefully during baking to prevent burning as ovens may vary.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 25 mg
