There’s something irresistibly fun about these crispy, creamy bites, and that’s exactly what makes this Crab Rangoon Wonton Cups Recipe a standout appetizer. The combination of crunchy wonton cups filled with luscious crab and cream cheese is pure magic every time.

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

This Crab Rangoon Wonton Cups Recipe is one of my absolute go-to crowd-pleasers. It’s quick, flavorful, and so easy to make, even if you don’t consider yourself a kitchen pro. Plus, just the way the crispy wonton cups hug the creamy filling is utterly addicting.

Perfect Party Food: Bite-sized and beautifully handheld, these wonton cups vanish fast at gatherings.
Simple Ingredients: You probably have most of the filling ingredients at home already—no complicated shopping runs needed.
Crunch Meets Cream: The contrast between the crunchy shell and the creamy crab mixture is just delightful.
Customizable: You can easily tweak the filling and dipping sauces to suit your taste or dietary needs.

Ingredients & Why They Work

Each ingredient in this Crab Rangoon Wonton Cups Recipe plays a role in creating that perfect balance of flavor and texture. When combined, they deliver on that classic tangy, savory, and creamy taste you want with a hit of crispness from the wonton wrappers.

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: Authentic lump crab or imitation crab works here, just be sure it’s drained well to keep the filling from getting soggy.
Cream cheese: This adds richness and a luscious creaminess that holds the filling together.
Sour cream: Provides a subtle tang that brightens the flavors.
Garlic: Fresh, finely minced garlic gives a punch of savory aroma without overpowering the crab.
Green onions: Both the white and green parts add freshness and a mild onion bite.
Soy sauce: Just enough to introduce a savory depth and saltiness.
Sugar: A small touch to balance the salty and tangy notes perfectly.
Mozzarella cheese: Melts beautifully inside the filling, adding stretch and extra gooeyness.
Wonton wrappers: The trusty shell that crisps up golden and keeps the filling contained.
Cooking spray or oil: Helps the wonton cups bake up crisp and golden without sticking.

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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 love playing around with the filling for these wonton cups—sometimes I add a pinch of cayenne for heat or swap in smoked crab for a different flavor. You should definitely experiment to see what tickles your taste buds!

Variation: Once, I tried mixing in some finely chopped water chestnuts for extra crunch, which added such a fun texture contrast. Totally worth a try!
Dietary Mod: For a lighter version, swap out cream cheese for a light cream cheese or Greek yogurt; it changes the texture but keeps it creamy.
Seasonal twist: Add fresh herbs like dill or chives to brighten the filling in spring and summer.
Difficulty level: This recipe is super approachable — even beginners can whip it up with confidence.

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 your oven and muffin tin

Start by preheating your oven to 350°F. I always coat my 24-count mini muffin tin with cooking spray to make sure the wonton cups don’t stick. If you don’t have a mini muffin tin, no worries—use a regular muffin tin and double up the wonton wrappers for each cup. Just make sure the corners don’t overlap too much to keep them cup-shaped.

Step 2: Bake the wonton cups until golden and crispy

Press one wonton wrapper gently into each muffin cup, spray them with a bit more cooking spray on top, and bake for about 6–8 minutes. Keep a close eye here — the edges can turn from golden to burnt quickly. You want them crisp but not dark brown.

Step 3: Mix the crab rangoon filling

If your cream cheese isn’t at room temperature, pop it in the microwave for 10 seconds to soften. Then, stir together the crab meat, cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella until everything is well combined. The filling should be creamy with little pockets of crab throughout.

Step 4: Fill and bake

Spoon a heaping tablespoon of the filling into each baked wonton cup. Cover the tray loosely with foil to prevent too much browning, and pop it back in the oven for about 10–12 minutes until the filling is heated through and bubbly.

Step 5: Garnish and serve

Carefully remove the cups from the muffin tin using a small spatula or butter knife. Transfer to a wire rack or plate lined with paper towels to keep them crisp. Top each with some thinly sliced green onion and serve immediately with your favorite dipping sauces—my go-tos are Thai Sweet Chili Sauce and Spicy Mayo.

Top Tip

Having made this Crab Rangoon Wonton Cups Recipe countless times, I’ve learned a few tricks that truly make a difference. Follow these, and your bites will be crispy, creamy, and downright irresistible every time.

Don’t skip the cooking spray: It keeps those delicate wonton edges crisp and golden, which makes or breaks the cup.
Room temp cream cheese: Warm cream cheese blends more smoothly into the filling — avoids lumps!
Watch the bake time closely: An extra minute or two can quickly turn the wonton cups from perfect to too dark.
Cool on a wire rack: Moving the cups off the hot tin keeps the bottoms from steaming and losing crispness.

How to Serve Crab Rangoon Wonton Cups Recipe

Garnishes

I love garnishing these wonton cups with a sprinkle of thinly sliced green onions for freshness and a pop of vibrant color. Sometimes I add a tiny drizzle of sriracha or a pinch of toasted sesame seeds for a little extra flair.

Side Dishes

Pair these cups with a simple Asian-inspired salad or some steamed edamame for a light meal. They also go beautifully alongside vegetable stir-fry or a bowl of hot miso soup to round out your spread.

Creative Ways to Present

For special occasions, I like to serve the wonton cups on a platter garnished with edible flowers or fresh herbs. You can also place them in mini cupcake liners for easy serving at parties, or use a lovely wooden board with dipping sauces in little bowls around for a rustic vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover crab rangoon wonton cups in an airtight container in the fridge. However, they’re best eaten fresh because the wonton cups can soften overnight. If you do keep leftovers, re-crisp them in the oven before serving to bring back that crunch.

Freezing

Freezing works if you prepare the filled wonton cups but haven’t baked them yet. Lay them out on a tray to freeze individually before transferring to a freezer bag. Bake them from frozen—just add a few extra minutes to ensure they’re cooked through and crispy.

Reheating

To reheat, I recommend warming them in a 350°F oven for about 5–7 minutes on a wire rack, which helps keep the bottoms crisp instead of soggy. Avoid microwaving, which tends to make them lose their texture.

Frequently Asked Questions:

Can I use frozen crab meat in this recipe?

Yes! Frozen crab meat works perfectly as long as you thaw and drain it thoroughly to avoid extra moisture in the filling, which could make the wonton cups soggy.

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

No mini tin? No problem. Use a regular-sized muffin tin and place two wonton wrappers crossed over each other to form a larger cup. This will yield fewer but bigger cups. Just add 2 tablespoons of filling per cup instead of one.

Can I make these vegan or vegetarian?

Absolutely — for a vegetarian version, skip the crab and add finely chopped mushrooms or water chestnuts for texture. Use vegan cream cheese and vegan wonton wrappers if you need a vegan option.

How do I keep the wonton cups crispy after baking?

Cooling them on a wire rack immediately after baking prevents steam from making the bottoms soggy. Also, serving them promptly and reheating in the oven rather than the microwave helps maintain the crisp texture.

Final Thoughts

Making this Crab Rangoon Wonton Cups Recipe has become a bit of a ritual I adore—I love the way everyone lights up at the first bite, the crunch giving way to creamy, savory filling. It’s one of those dishes that’s equal parts fun to make and irresistibly tasty, so I hope you give it a try and enjoy making it your own in the kitchen.