Crunchy, creamy, and bursting with flavor—this Crab Rangoon Wonton Cups Recipe takes the classic crab rangoon filling and gives it a delightful twist by baking it in crisp wonton cups. Trust me, these little bites are perfect for parties, snacks, or any time you want something impressive yet easy!

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 remember the first time I made these Crab Rangoon Wonton Cups—it instantly became a crowd favorite at my family gatherings. What makes this recipe so special is the perfect balance of creamy crab filling with that satisfyingly crispy cup, and the ease of making so many at once.

Crunchy meets creamy: The baked wonton cups hold a smooth, cheesy crab filling for the ultimate texture contrast.
Party-ready snack: They’re bite-sized and perfect for serving a crowd with minimal fuss.
Customizable flavors: You can easily swap cheeses, add spices, or use real or imitation crab based on your preference.
Quick and simple: From start to finish, this recipe takes under 30 minutes and uses accessible ingredients.

Ingredients & Why They Work

Every ingredient in this Crab Rangoon Wonton Cups Recipe pulls its weight, creating that creamy savory filling with a hint of sweetness and garlic, all perfectly contained in crispy wonton wrappers. Here’s what’s going on with each one:

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 usually use canned lump crab, well-drained, but imitation crab works great too and keeps things budget-friendly.
Cream cheese: The star of the filling, it brings rich creaminess and binds everything together smoothly—make sure it’s softened for easy mixing.
Sour cream: Adds a touch of tang and lightens up the texture so the filling isn’t too dense.
Garlic: Freshly minced for that punch of aroma and flavor, garlic lifts the whole filling beautifully.
Green onions: Both the white and green parts add mild sharpness and a pop of color once garnished.
Soy sauce: Just a bit provides umami depth and subtle saltiness to round out flavors.
Sugar: Balances the soy with a faint sweetness, reminiscent of takeout crab rangoon.
Mozzarella cheese: I love this addition for gooey, melty texture inside each cup.
Wonton wrappers: These little squares are key—crispy when baked, they make perfect edible cups for the filling.
Cooking spray or oil: Keeps the wonton cups from sticking and helps them brown evenly.

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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

I always encourage a little creativity here—feel free to swap in crab alternatives or even add a pinch of chili flakes for a kick. This Crab Rangoon Wonton Cups Recipe is forgiving and adaptable, so make it yours!

Variation: I once added finely chopped water chestnuts for crunch—totally elevated the texture without overpowering that creamy filling.
Dietary tweak: For a lighter version, use light cream cheese and skip the mozzarella, or sub with a dairy-free cheese if you’re vegan.
Spicier twist: Mix in a small amount of sriracha or cayenne to your filling for a subtle heat that'll surprise your guests.
Bake or fry: If you prefer, you can shallow fry the wonton cups, but baking is cleaner and still yields a great crunch.

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 the Wonton Cups with Care

Start by preheating your oven to 350°F and greasing a 24-count mini muffin tin with cooking spray. Gently press one wonton wrapper into each cup. Don’t worry if you're using a regular muffin tin—just layer two wrappers offset to avoid overlapping corners. Coat the top of each wrapper with a light spray of cooking oil to help them brown evenly. Bake these for about 6-8 minutes, but keep a close eye—they turn from golden to burnt pretty quickly!

Step 2: Mix the Signature Crab Rangoon Filling

If your cream cheese isn't soft, give it a quick 10-second zap in the microwave to make mixing easier. Combine the crab meat, softened cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella into a bowl. I like to use a sturdy spoon or rubber spatula, stirring until everything's smooth and well blended. This ensures every bite has that classic crab rangoon flavor.

Step 3: Fill and Bake to Perfection

Spoon a heaping tablespoon of the crab filling into each baked wonton cup. Cover the whole tray with foil to keep the moisture in and bake again for 10-12 minutes until piping hot and bubbling. Remember to remove the cups right away and transfer them to a wire rack or paper towel-lined plate so they stay crisp. Nobody wants soggy cups!

Top Tip

Over time, I’ve learned a few things that make this Crab Rangoon Wonton Cups Recipe really shine. These tips helped me nail the texture and flavor every time without extra stress.

Wonton Wrapper Watch: Keep your wonton wrappers covered while working to avoid drying out and cracking—they're delicate and lose their pliability quickly.
Drain the Crab Properly: Excess liquid from canned or imitation crab will make your filling watery, so pat it dry carefully before mixing.
Don’t Skip the Cooking Spray: Spraying the cups before baking helps them brown beautifully and prevents them from sticking to the pan.
Serving Hot & Crispy: Remove the crab rangoon cups promptly after baking and set on a rack or paper towel so steam doesn’t soften the wrappers.

How to Serve Crab Rangoon Wonton Cups Recipe

Crab Rangoon Wonton Cups - Serving Suggestion

Garnishes

I’m a big fan of finishing these with a sprinkle of thinly sliced green onions—they add freshness and a bit of color that makes a difference. Sometimes, I toss on a tiny pinch of toasted sesame seeds for extra crunch, too.

Side Dishes

These cups pair beautifully with classic Thai Sweet Chili Sauce and spicy mayo for dipping—both contrast nicely with the savory filling. On the side, I like a light Asian cucumber salad or crunchy slaw to add some brightness and texture.

Creative Ways to Present

For parties, I love arranging these wonton cups on a decorated platter with fresh herbs sprinkled over and small bowls of different dipping sauces around. It’s fun to label them and encourage guests to mix and match flavors. For a fancy touch, try topping with a tiny dollop of caviar or a sliver of jalapeño for a bit of flair.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container lined with paper towels to absorb moisture, which helps keep those wonton cups from getting soggy. Refrigerate and try to eat within 2 days for best texture.

Freezing

Freezing works well if you want to prep ahead. After baking the cups the first time, let them cool, transfer to a freezer-safe container, and freeze. When ready, add the filling and bake as usual. This way, fresh cups meet fresh filling every time.

Reheating

I reheat leftovers in a 350°F oven for about 8-10 minutes, uncovered, to bring back crispiness without drying out the filling. Microwaving tends to make the wrappers soggy, so I avoid that if possible.

Frequently Asked Questions:

Can I use frozen crab meat for this recipe?

Absolutely! Just make sure to thaw it completely and drain any excess liquid to prevent sogginess in the filling.

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

No problem — use a regular muffin tin and place two wonton wrappers in each cup, offset so the corners don’t overlap, then fill with about twice the amount of filling. You'll get 12 wonton cups instead of 24.

Can I make these ahead of time?

Yes! You can bake the wonton cups ahead and freeze them, then fill and bake just before serving for freshly crisp cups every time.

What dipping sauces pair best with Crab Rangoon Wonton Cups?

Thai Sweet Chili Sauce and spicy mayo are classic favorites. You can also try a drizzle of soy sauce or a tangy ponzu for variety.

Final Thoughts

This Crab Rangoon Wonton Cups Recipe has become one of my absolute go-tos for sharing with friends because it looks impressive but comes together so easily. Watching those crispy cups fill your kitchen with aroma and seeing everyone’s delighted faces makes the few simple steps totally worth it. I hope you have as much fun making (and eating) them as I do—give it a try and let me know how yours turn out!