Description
These Crab Rangoon Wonton Cups are a delightful appetizer featuring crispy baked wonton wrappers filled with a creamy crab mixture, mozzarella cheese, and a blend of flavorful seasonings. Perfectly baked to golden perfection and served with Thai sweet chili sauce and spicy mayo, they make an irresistible snack or party treat.
Ingredients
Scale
Crab Rangoon Filling
- 1 cup crab meat (imitation or canned lump crab meat, well drained)
- 8 ounces cream cheese (at 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 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 Oven: Preheat your oven to 350°F and lightly coat a 24-count mini muffin tin with nonstick cooking spray or brush with cooking oil.
- Prepare Wonton Cups: Press one wonton wrapper into each muffin cup, spray or brush the tops with cooking spray or oil, and bake for 8 minutes until golden brown, watching carefully to prevent burning.
- Soften Cream Cheese: If cream cheese is not at room temperature, microwave it on a plate for 10 seconds until slightly softened for easier mixing.
- 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 thoroughly until well combined.
- Fill Wonton Cups: Spoon a heaping tablespoon of the crab filling into each baked wonton cup evenly.
- Bake Filled Cups: Cover the muffin tin with foil and bake for 12 minutes until the filling is hot and bubbly.
- Cool and Garnish: Remove the wonton cups immediately from the tin to a wire rack or paper towel-lined plate to maintain crispiness, then garnish with extra sliced green onions.
- Serve: Serve the crab rangoon wonton cups with Thai sweet chili sauce and spicy mayo for dipping and enjoy.
Notes
- Wonton wrappers can be found refrigerated near tofu or salad dressings in grocery stores; substitute egg roll or spring roll wrappers if unavailable.
- If you don’t have a 24-count mini muffin tin, use a 12-count regular muffin tin and press two wonton wrappers per cup offset to form a cup; fill with 2 tablespoons of filling, yielding 12 larger wonton cups.
- Watch wonton wrappers closely while baking to avoid burning, as baking times can vary by oven.
- Ensure crab meat is drained very well to prevent soggy filling.
