Crab Rangoon Wonton Cups Recipe
Introduction
Crab Rangoon Wonton Cups are a delightful twist on the classic appetizer, perfect for parties or a tasty snack. These crispy wonton cups are filled with a creamy crab mixture and baked until golden and bubbly.
Ingredients
- 12 to 15 square wonton wrappers
- Cooking spray or a light brush of oil
- 8 ounces cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation), finely chopped
- 1 tablespoon soy sauce
- 1 ½ tablespoons Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅓ cup shredded mozzarella or Monterey Jack cheese
- ¼ cup thinly sliced green onions (plus extra for garnish)
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with cooking spray. Gently press each wonton wrapper into the muffin wells, shaping them into cups with four decorative points.
- Step 2: Bake the empty wonton cups for 5 minutes or until the edges start to turn lightly golden. This will help them stay crisp after adding the filling.
- Step 3: In a mixing bowl, combine the softened cream cheese, finely chopped crab meat, garlic powder, onion powder, Worcestershire sauce, soy sauce, shredded cheese, and sliced green onions. Mix well until smooth and fully blended. Season with salt and pepper to taste.
- Step 4: Remove the pre-baked wonton cups from the oven. Spoon about a heaping tablespoon of the crab filling into each cup.
- Step 5: Return the filled cups to the oven and bake for an additional 10 to 12 minutes, or until the wonton edges are a deep golden color and the filling is heated through and slightly puffed.
- Step 6: Let the cups cool slightly, then garnish with extra chopped green onions. Serve warm with sweet chili sauce or sweet-and-sour sauce for dipping.
Tips & Variations
- For extra flavor, add a dash of hot sauce or minced garlic to the crab filling.
- Use fresh crab meat for the best taste, but canned or imitation crab works well too.
- Try different cheeses like sharp cheddar or pepper jack for a unique twist.
- If you don’t have a muffin tin, mini tart pans or a cupcake tray can also work.
Storage
Store leftover crab rangoon wonton cups in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 5 to 7 minutes to maintain crispiness. Avoid microwaving as it can make the wontons soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these ahead of time?
Yes, you can prepare and fill the wonton cups in advance, then refrigerate them uncovered for up to 4 hours before baking. This saves time on serving day while keeping the cups crisp.
What can I serve with Crab Rangoon Wonton Cups?
These cups pair wonderfully with dipping sauces such as sweet chili sauce, sweet-and-sour sauce, or even a spicy mayo. They also make a great appetizer alongside Asian-inspired salads or stir-fries.
Print
Crab Rangoon Wonton Cups Recipe
- Total Time: 32 minutes
- Yield: 12 to 15 wonton cups 1x
Description
Crab Rangoon Wonton Cups are a delicious appetizer featuring crispy baked wonton wrappers filled with a savory blend of cream cheese, crab meat, and flavorful seasonings. Perfect for parties or as a tasty snack, these bite-sized treats combine creamy, cheesy goodness with a crisp, golden shell.
Ingredients
For the Wonton Cups:
- 12 to 15 square wonton wrappers
- Cooking spray or a light brush of oil
For the Crab Filling:
- 8 ounces cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation), finely chopped
- 1 tablespoon soy sauce
- 1 ½ tablespoons Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅓ cup shredded mozzarella or Monterey Jack cheese
- ¼ cup thinly sliced green onions (plus extra for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Wonton Cups: Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with cooking spray. Gently press each wonton wrapper into the wells of the muffin tin, shaping them into cups with four decorative points.
- Pre-Bake the Wonton Cups: Bake the empty wonton wrappers for 5 minutes until the edges turn lightly golden. This pre-baking helps the cups stay crisp after filling.
- Make the Crab Rangoon Filling: In a mixing bowl, combine softened cream cheese, finely chopped crab meat, garlic powder, onion powder, Worcestershire sauce, soy sauce, shredded cheese, and sliced green onions. Mix well until smooth and fully blended. Taste the mixture and season with salt and pepper as needed.
- Fill the Wonton Cups: Remove the pre-baked wonton cups from the oven. Spoon about a heaping tablespoon of the crab filling into each cup, ensuring even distribution.
- Bake the Filled Cups: Return the filled muffin tin to the oven and bake for an additional 10 to 12 minutes, or until the edges are deep golden and the filling is lightly puffed and heated through.
- Garnish and Serve: Allow the crab rangoon cups to cool slightly before removing them from the tin. Sprinkle with extra chopped green onions for garnish. Serve warm with sweet chili sauce or sweet-and-sour sauce for dipping.
Notes
- For best results, use softened cream cheese to ensure a smooth filling.
- Fresh crab meat provides the best flavor, but canned or imitation crab meat can be used as a cost-effective alternative.
- Pre-baking the wonton wrappers prevents sogginess by maintaining crispness when filled.
- These cups can be prepared ahead and baked just before serving to maintain freshness and texture.
- Substitute Worcestershire sauce with tamari or coconut aminos for a gluten-free version.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American-Chinese
Keywords: Crab Rangoon, Wonton Cups, Appetizer, Crab Dip, Baked Wontons, Party Snacks, Cream Cheese Crab
