Description
These Crab Rangoon Wonton Cups combine creamy crab meat and cheese filling baked in crispy wonton wrappers, perfect as an appetizer or party 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, well drained)
- 8 ounces cream cheese (room temperature)
- 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 wraps
- 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 the oven to 350°F. Coat a 24-count mini muffin tin with nonstick cooking spray or brush with cooking oil.
- Form wonton cups and bake: Press one wonton wrapper into each muffin tin space, spray or brush the tops with cooking spray or oil, then bake for 8 minutes until golden and crisp. Watch carefully to avoid burning.
- Prepare cream cheese: If the cream cheese is not room temperature, warm it slightly in the microwave for 10 seconds until soft.
- Mix filling ingredients: In a medium bowl, combine crab meat, softened cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix until smooth and evenly combined.
- Fill wonton cups: Spoon a heaping tablespoon of the crab rangoon filling into each baked wonton cup.
- Bake filled cups: Cover the muffin tin with foil and bake filled cups for 12 minutes until the filling is warmed through and bubbly.
- Cool and garnish: Remove cups immediately from the muffin tin and transfer to a wire rack or paper towel-lined plate to keep them crispy. Garnish each with additional sliced green onions.
- Serve: Serve warm with Thai Sweet Chili Sauce and Spicy Mayo for dipping.
Notes
- Wonton wraps can be found refrigerated near tofu and salad dressings in grocery stores; egg roll or spring roll wrappers can be substituted.
- If you don't have a 24-count mini muffin tin, use a 12-count regular muffin tin by layering two wonton wrappers offset to form cups; fill with 2 tablespoons of filling each to yield 12 cups.
- Watch wonton wrappers carefully during baking as they can burn quickly.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 20 mg
