Description
Delicious Crab Rangoon Wonton Cups featuring a creamy crab and cream cheese filling baked inside crispy wonton wrappers, perfect as a party appetizer or snack served with sweet chili and spicy mayo dipping sauces.
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, 1 brick, 250 grams)
- 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.
- Shape wonton cups: Press one wonton wrapper into each space of the muffin tin. Spray or brush the tops with cooking spray or oil. Bake until golden brown, about 8 minutes, watching carefully to prevent burning.
- Prepare cream cheese: If cream cheese is not at room temperature, microwave for 10 seconds until slightly warmed and soft to the touch.
- Make filling: In a medium bowl, combine crab meat, cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix well until evenly combined.
- Fill and bake wonton cups: Spoon a heaping tablespoon of filling into each baked wonton cup. Cover the tray with foil and bake for 12 minutes until the filling is warmed through and bubbly.
- Cool and garnish: Immediately remove wonton cups from muffin tin and transfer to a wire rack or plate lined with paper towels to keep crispy. Garnish each cup with sliced green onions.
- Serve: Serve the Crab Rangoon Wonton Cups with Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy!
Notes
- Wonton Wrappers can be found refrigerated near tofu and salad dressings; if unavailable, egg roll or spring roll wrappers can be substituted.
- If a 24-count mini muffin tin is not available, use a 12-count regular muffin tin by placing two wonton wrappers offset to form each cup and doubling the filling per cup.
- Watch the wonton wrappers closely during initial baking to avoid burning as they brown quickly.
- Ensure crab meat is well drained to prevent soggy filling.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 25 mg
