Crab Rangoon Wonton Cups
Crab Rangoon Wonton Cups are a fun twist on the classic appetizer. Wonton cups are filled with a cheesy crab rangoon mix and baked in a mini muffin tin. They are crispy on the outside and oh so creamy on the inside!
Ingredients
- 1 cupcrab meat (imitation or canned lump crab meat that has been drained very well)
- 8 ouncescream cheese (at room temperature (1 brick, 250 grams))
- ¼ cupsour cream
- 2 clovesgarlic (finely minced)
- 4green onions (thinly sliced (white and green parts))
- 2 teaspoonssoy sauce
- ½ teaspoonsugar
- 1 cupmozzarella cheese
- 24wonton wraps
- cooking spray (or cooking oil of choice)
- 1green onion (thinly sliced, for garnish)
- thai sweet chili sauce (for dipping)
- spicy mayo (for dipping)
Directions
- 1
Preheat oven to 350°F. Coat a 24-count mini muffin tin (see note below if you do not have a mini muffin tin) with nonstick cooking spray or brush with cooking oil of choice.
- 2
Press one wonton wrapper into each space of the muffin tin. Spray the tops of the wonton wrappers with cooking spray or brush with cooking oil of choice. Bake until golden brown, about 6-8 minutes. (Note: watch carefully so they do not burn!)
- 3
To prepare the crab rangoon filling, if the cream cheese is not at room temperature, place on a microwave safe plate and heat for 10 seconds, or until slightly warmed and soft to the touch.
- 4
In a medium sized bowl combine all the crab rangoon filling ingredients. Mix until everything is evenly combined.
- 5
Spoon a heaping tablespoon of filling into each of the wonton cups. Cover the tray with foil and bake until the filling is warmed through and bubbly, about 10-12 minutes.
- 6
Immediately remove the wonton cups from the muffin tin and transfer to a wire rack or a plate lined with a paper towel, so the cups remain crispy.
- 7
Garnish each wonton cup with the sliced green onions.
- 8
Serve with Thai Sweet Chili sauce or Spicy Mayo for dipping. Enjoy!