Description
Crab Rangoon Wonton Cups are a delightful appetizer featuring crispy wonton wrappers filled with a creamy mixture of crab meat, cream cheese, and mozzarella cheese, baked to golden perfection. These bite-sized treats are perfect for parties or family gatherings and come with flavorful dipping sauces like Thai Sweet Chili and Spicy Mayo for an added zest.
Ingredients
Filling
- 1 cup crab meat (imitation or canned lump crab meat, well drained)
- 8 ounces cream cheese (at room temperature, about 1 brick/250 grams)
- 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 coating)
Garnish & Dips
- 1 green onion (thinly sliced, for garnish)
- Thai Sweet Chili Sauce (for dipping)
- Spicy Mayo (for dipping)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Lightly coat a 24-count mini muffin tin with nonstick cooking spray or brush it with your preferred cooking oil to prevent sticking.
- Shape wonton cups: Press one wonton wrapper into each mini muffin cup, ensuring it covers the bottom and sides. Lightly spray or brush the tops of the wrappers with cooking spray or oil. Bake for 6-8 minutes until the wonton wrappers turn golden brown, watching carefully to avoid burning.
- Prepare cream cheese: If your cream cheese isn't at room temperature, warm it for about 10 seconds in the microwave on a microwave-safe plate until soft but not melted.
- Make the crab rangoon filling: In a medium bowl, combine the crab meat, softened cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix thoroughly until all ingredients are evenly blended.
- Fill wonton cups and bake: Spoon a heaping tablespoon of the crab rangoon filling into each baked wonton cup. Cover the muffin tin with foil and bake for an additional 10-12 minutes until the filling is warmed through and bubbly.
- Remove and cool: Carefully transfer the filled wonton cups from the muffin tin to a wire rack or a plate lined with paper towels to maintain their crispiness.
- Garnish: Sprinkle the thinly sliced green onions over each wonton cup for a fresh, vibrant finish.
- Serve: Arrange the crab rangoon wonton cups on a serving platter alongside Thai Sweet Chili Sauce and Spicy Mayo for dipping. Enjoy immediately for the best texture and flavor.
Notes
- If you do not have a mini muffin tin, you can use small oven-safe ramekins or try baking wonton cups individually on a baking sheet, though shaping will be less uniform.
- Ensure crab meat is well-drained to avoid soggy filling.
- Watch the wonton wrappers carefully during pre-baking to prevent burning as they cook quickly.
- Room temperature cream cheese mixes more smoothly with other filling ingredients.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Keep the wonton cups warm and crispy by serving shortly after baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
