Crab Rangoon Wonton Cups

Name: Crab Rangoon Wonton Cups
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 24 servings
Ingredients: 1 cup crab meat (imitation or canned lump crab meat that has been drained very well); 8 ounces cream cheese (at room temperature (1 brick, 250 grams)); 0.25 cup sour cream; 2 cloves garlic (finely minced); 4 green onions (thinly sliced (white and green parts)); 2 teaspoons soy sauce; 0.5 teaspoon sugar; 1 cup mozzarella cheese; 24 wonton wraps; cooking spray (or cooking oil of choice); 1 green onion (thinly sliced, for garnish); thai sweet chili sauce (for dipping); spicy mayo (for dipping)

24 servings

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

crab meat
imitation or canned lump crab meat that has been drained very well
1 c
cream cheese)
at room temperature (1 brick, 250 grams
8 oz
sour cream
¼ c
garlic
finely minced
2 cloves
green onions)
thinly sliced (white and green parts
4
soy sauce
2 tsp
sugar
½ tsp
mozzarella cheese
1 c
wonton wraps
24
cooking spray
or cooking oil of choice
green onion
thinly sliced, for garnish
1
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!

Crab Rangoon Wonton Cups

25 min24 servings81 cal

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