Description
Delicious Crab Rangoon Wonton Cups featuring a creamy crab filling baked inside crispy wonton wrappers, perfect for appetizers or party snacks.
Ingredients
Scale
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)
- 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. Coat a 24-count mini muffin tin with nonstick cooking spray or brush with cooking oil of choice.
- Form wonton cups: Press one wonton wrapper into each space of the muffin tin. Spray or brush the tops of the wonton wrappers with cooking spray or oil. Bake until golden brown, about 8 minutes, watching carefully to avoid burning.
- Soften cream cheese: If cream cheese is not at room temperature, microwave it for 10 seconds to soften.
- 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 evenly combined.
- Fill wonton cups: Spoon a heaping tablespoon of filling into each baked wonton cup. Cover the muffin tin with foil and bake for 12 minutes until filling is warmed through and bubbly.
- Cool and garnish: Remove wonton cups immediately from the muffin tin and place on a wire rack or paper towel lined plate to keep crisp. Garnish each with sliced green onions.
- Serve: Serve warm with Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy!
Notes
- Wonton wraps can be found in the refrigerated section near tofu and salad dressings or substitute with egg roll or spring roll wrappers.
- If no 24-count mini muffin tin is available, use a 12-count regular muffin tin and place two wonton wrappers per cup to form larger cups, doubling the filling amount to 2 tablespoons each.
- Watch wonton cups carefully during the first bake to prevent burning as they brown quickly.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 30 mg
