Crab Rangoon Wonton Cups are a fun, bite-sized treat filled with creamy crab meat and a hint of spice. They are baked in crispy wonton wrappers that add crunch to every bite!
These little cups are perfect for parties or snacking while binge-watching your favorite show. I might just eat a whole tray by myself—no judgment here! 😄
Making them is easy! Just fill the wontons with the crab mixture, bake until golden, and enjoy. They disappear fast, so you might want to make a double batch!
Key Ingredients & Substitutions
Wonton Wrappers: These are crucial for creating the cup shape. If you can’t find wonton wrappers, you can make your own with thin pasta sheets or use phyllo dough for a different texture.
Cream Cheese: This adds creaminess. If you’re looking for a lighter option, try using Greek yogurt or a vegan cream cheese alternative for a similar consistency.
Crab Meat: I love using fresh crab for its flavor, but imitation crab works well and is budget-friendly. If you’re avoiding seafood, consider using cooked chicken or a mix of sautéed vegetables instead.
Green Onions: They add freshness and a mild onion flavor. Chives or shallots can be good substitutes if you want to switch it up!
Spicy Component: If you enjoy heat, add sriracha or crushed red pepper. For milder options, feel free to skip this or simply use a pinch of black pepper.
How Do I Make the Wonton Cups Crispy?
Getting that perfect crisp for your wonton cups is key to enjoying these treats. Follow these simple steps:
- Preheat your oven fully before baking. This ensures even cooking.
- Lightly grease your muffin tin. This prevents sticking and helps the wontons crisp up.
- Don’t overfill your wontons. A tablespoon of filling is usually perfect to allow the wrappers to cook evenly.
- Keep an eye on the baking time. Once they start turning golden brown, they’re ready to come out!
Let them cool slightly before serving, as this gives the filling a moment to set. Enjoy your mini crab rangoon cups with a side of sweet and sour or soy sauce—yum!
How to Make Crab Rangoon Wonton Cups
Ingredients You’ll Need:
- 24 wonton wrappers
- 8 oz cream cheese, softened
- 1 cup cooked crab meat (imitation or fresh), finely chopped
- 2 green onions, finely chopped (plus extra for garnish)
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- Optional: 1/2 tsp finely diced red pepper or sriracha for mild heat
- Cooking spray or vegetable oil for greasing the muffin tin
- Sweet and sour sauce or soy sauce, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 12-15 minutes to bake, making it a quick and delicious treat. In total, plan for about 25-30 minutes from start to serving!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, you can prepare your muffin tin for the wonton cups.
2. Prepare the Muffin Tin:
Lightly grease a 24-cup mini muffin tin with cooking spray or a little vegetable oil. This will help the wonton cups come out easily after baking.
3. Make the Filling:
In a medium bowl, add the softened cream cheese, cooked crab meat, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and any optional spicy ingredient you like. Mix everything together until well combined and creamy.
4. Assemble the Wonton Cups:
Take one wonton wrapper and press it gently into a muffin tin cup, allowing the corners to stick out above the rim. Repeat this process until all the muffin tin cups are filled with wonton wrappers.
5. Fill with Crab Mixture:
Using a spoon, fill each wonton wrapper with about 1 tablespoon of the crab mixture. Be careful not to overfill, as they need space to puff up while baking!
6. Bake the Wonton Cups:
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the wonton cups are golden brown and crispy, and the filling is hot.
7. Garnish and Serve:
Once they’re done, remove the muffin tin from the oven and let the cups cool slightly. Garnish each cup with a sprinkle of chopped green onions. Serve warm with sweet and sour sauce or soy sauce for dipping, and enjoy your delectable crab rangoon wonton cups!
These crispy, creamy bites are perfect for gatherings or a tasty snack anytime. Enjoy!
Can I Use Store-Bought Crab Meat?
Absolutely! Store-bought imitation crab meat is a great option for this recipe, especially if you’re looking to save time. Just be sure to chop it finely so it mixes well with the other ingredients.
What If I Don’t Have Wonton Wrappers?
If you can’t find wonton wrappers, you can use phyllo dough instead. Just cut it into squares and layer a few sheets for added crispiness. Alternatively, you can make your own wrappers with flour and water!
Can I Make These Ahead of Time?
Yes! You can assemble the wonton cups and fill them with the crab mixture a few hours in advance. Cover and refrigerate until you’re ready to bake them. Just add a few extra minutes to the baking time if they go in the oven cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 5-10 minutes to restore their crispiness!