Crab rangoon cups are a creamy yet crispy appetizer made with wonton wrappers filled with a savory crab and cream cheese mixture. They taste just like crab rangoon with very minimal prep work.
Why You’ll Love Crab Rangoon Cups
Easy to serve: They're perfectly portioned individual appetizers for parties, holidays, game days, and New Year's Eve.
Simple to make: You get all the flavor of crab rangoon without having to fold or deep-fry individual wontons.
Great for entertaining: They look impressive on an appetizer tray but come together with very little prep.
Make-ahead friendly: The crab filling can be mixed ahead of time, then spooned into the wonton cups when you're ready to bake.
Perfect with dipping sauce: Serve them with sweet chili sauce, duck sauce, or your favorite Asian-inspired dipping sauce.
Ingredients
- Wonton Wrappers
- Olive Oil
- Cream Cheese
- Imitation Crab Meat or Lump Crab Meat
- Green Onions
- Worcestershire Sauce
- Soy Sauce
- Garlic Powder
- Onion Powder
- Shredded Mozzarella Cheese
- Sweet Chili Sauce, for serving
How to Make Crab Rangoon Cups
- Preheat the oven to 375°F. Lightly grease a 12-cup mini muffin pan.
- Brush both sides of each wonton wrapper with olive oil. Press one wonton wrapper into each muffin cup.
- Bake for 5-7 minutes, just until the wrappers begin to firm up.
- Combine cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, onion powder, and mozzarella.
- Divide the filling evenly among the partially baked wonton cups.
- Return to the oven and bake for 8-10 minutes, until the filling is hot and the wonton edges are golden and crisp.
- Allow the cups to cool for several minutes before removing them from the pan.
- Drizzle with sweet chili sauce or serve it on the side for dipping.
Tips For the Best Crab Rangoon Cups
Soften the cream cheese first. Room-temperature cream cheese mixes much more smoothly and won’t leave lumps that won’t mix well in the filling.
Drain the crab well. Extra moisture can make the filling loose and prevent the wonton cups from getting crisp.
Pre-bake the wonton wrappers. Bake them for a few minutes before adding the filling so the bottoms stay crisp instead of turning soggy.
Watch the edges closely. Wonton wrappers can brown quickly at the end of baking time. Pull them once the edges are golden and crisp.
Use imitation or real crab. Either works well. Just chop or shred larger pieces so the filling fits in the wonton cups.
Serve them warm. They're best shortly after baking, when the filling is creamy, and the wonton shells are still crisp.
Wait to add sauce until serving. If you're drizzling them with sweet chili sauce, add it right before serving so the cups don't soften.
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Crab Rangoon Cups
Ingredients
- 12 Wonton Wrappers
- Olive Oil
- 4 ounces Cream Cheese softened
- 3 ounces Imitation Crab Meat or Lump Crab Meat finely chopped
- 2 Green Onions finely sliced
- ½ teaspoon Worcestershire Sauce
- ½ teaspoon Soy Sauce
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
- ¼ cup Shredded Mozzarella Cheese plus more for topping
- Sweet Chili Sauce for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a 12-cup mini muffin pan.
- Brush both sides of each wonton wrapper with olive oil. Press one wonton wrapper into each muffin cup.
- Bake for 5-7 minutes, just until the wrappers begin to firm up.
- Combine cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, onion powder, and mozzarella.
- Divide the filling evenly among the partially baked wonton cups.
- Return to the oven and bake for 8-10 minutes, until the filling is hot and the wonton edges are golden and crisp.
- Allow the cups to cool for several minutes before removing them from the pan.
- Drizzle with sweet chili sauce or serve it on the side for dipping.
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