These Crab Rangoon Wonton Cups are a tasty treat with a crunchy shell and a creamy filling made of crab and cheese. Perfect for sharing at parties or enjoying as a snack!
They’re so easy to make, you’ll want to whip them up for every get-together! Just fill, bake, and munch away—watch out, they disappear fast! 🦀✨
Key Ingredients & Substitutions
Wonton Wrappers: These are key for your crunchy cups. If you’re out of wonton wrappers, you can use egg roll wrappers cut into quarters, but they will be a bit thicker.
Cream Cheese: This adds creaminess. For a lighter option, try a reduced-fat cream cheese or even Greek yogurt as a substitute. I find that a mix of cream cheese and sour cream gives a nice tang, too!
Crab Meat: I often use imitation crab because it’s easy to find and budget-friendly. However, fresh lump crab meat provides a richer taste if you want to splurge a little. You could even use cooked shrimp or a mix of seafood for variety!
Green Onions: They add freshness and a bit of crunch. If you don’t have green onions, try chopped chives or even a bit of finely minced red onion.
Sweet Chili Sauce: This pairs nicely for dipping. Use duck sauce, soy sauce mixed with a little honey, or even sriracha for a spicy kick if you prefer!
How Do I Get Perfectly Crispy Wonton Cups?
Getting your wonton cups crispy is all about how you prepare and fill them. Here’s how to get it right:
- Make sure to lightly grease your muffin tin to prevent sticking.
- Press the wonton wrappers gently but firmly into the cups without tearing them. A good shape helps them crisp evenly.
- Don’t overfill the cups with the crab mixture; just one tablespoon is enough. This prevents spillage and ensures the tops become golden brown.
- Keep an eye on them while baking, as ovens can vary. Once they look golden and crispy, they’re ready!
With these tips and tricks, your Crab Rangoon Wonton Cups will be a hit at any gathering! Enjoy cooking!
Crab Rangoon Wonton Cups
Ingredients You’ll Need:
- 24 wonton wrappers
- 8 oz cream cheese, softened
- 1 cup crab meat (imitation or fresh), finely chopped
- 2 green onions, finely chopped (plus extra for garnish)
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- Cooking spray or oil (for greasing muffin tin)
- Sweet chili sauce or duck sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 12-15 minutes to bake, making it a quick option for any occasion. In total, you’ll spend around 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your wonton cups bake evenly. While the oven is heating, lightly grease a 24-cup mini muffin tin with cooking spray or a bit of oil to prevent sticking.
2. Prepare the Wonton Wrappers:
Take each wonton wrapper and place it into a muffin cup, gently pressing it to form a cup shape. Make sure it covers the sides well to hold the delicious filling!
3. Mix the Filling:
In a medium bowl, combine the softened cream cheese, chopped crab meat, finely chopped green onions, soy sauce, garlic powder, onion powder, Worcestershire sauce, and black pepper. Stir well until everything is mixed together smoothly.
4. Fill the Cups:
Spoon about 1 tablespoon of the crab mixture into each wonton wrapper cup. Spread the filling evenly, ensuring each cup is nicely filled but not overflowing.
5. Bake the Wonton Cups:
Place the muffin tin in the preheated oven and bake for about 12-15 minutes. You’re looking for the wonton edges to turn golden brown and the filling to be heated through. Keep an eye on them, as oven times can vary!
6. Cool and Remove:
Once they’re baked to perfection, take the muffin tin out of the oven and allow the cups to cool for a few minutes. This makes them easier to remove. Use a small spoon or spatula to gently lift the cups out of the tin.
7. Garnish:
For a pop of color and flavor, garnish each cup with a sprinkle of extra chopped green onions on top.
8. Serve the Cups:
Enjoy your warm and crispy Crab Rangoon Wonton Cups with sweet chili sauce or duck sauce on the side for dipping. They make a delightful appetizer or a delicious snack!
Happy cooking!
Can I Use Frozen Wonton Wrappers?
Absolutely! Just make sure to thaw them completely before use. You can either leave them in the refrigerator overnight or let them sit at room temperature for about 30 minutes. Once thawed, follow the recipe as usual!
Can I Make the Filling Ahead of Time?
Yes, you can mix the filling in advance! Store it in an airtight container in the fridge for up to 2 days. When you’re ready to bake, fill the wonton wrappers and proceed with the baking instructions!
How to Store Leftovers?
If you have any leftover Crab Rangoon Wonton Cups, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a warm oven at 350°F (175°C) for about 10 minutes until they’re heated through and crispy again.
Can I Customize the Filling?
Definitely! This recipe is flexible. You can add other ingredients like diced bell peppers, a bit of Sriracha for heat, or different cheeses. Just remember that adding too much moisture can affect the crispy texture of the cups.
