Description
These Baked Crab Rangoon Cups are bite-sized appetizers featuring crispy wonton wrappers filled with a creamy, flavorful crab mixture. Perfect for parties or as a delicious snack, they combine cream cheese, crab meat, and tangy seasonings baked to golden perfection.
Ingredients
Scale
Wonton Cups
- 24 wonton wrappers
- 2 tablespoons olive oil
Filling
- 4 ounces cream cheese
- 2 tablespoons mayonnaise
- 6 ounces crab meat (drained)
- 1 green onion (chopped)
- 1 lime (juiced)
- ¼ cup shredded cheese
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (optional)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the wonton cups.
- Form Wonton Cups: Brush each wonton wrapper on both sides with olive oil. Press each wrapper into the wells of a mini-muffin pan to create small cups. Bake them for 5 minutes, until they are no longer limp and start to crisp.
- Prepare Filling: While the wonton cups bake, combine cream cheese, mayonnaise, crab meat, chopped green onion, lime juice, shredded cheese, soy sauce, sriracha (if using), Worcestershire sauce, and garlic powder in a small bowl. Mix thoroughly until smooth and well incorporated.
- Fill and Bake: Spoon the crab mixture evenly into each baked wonton cup. Return to the oven and bake for an additional 8-10 minutes, or until the wonton shells turn golden brown and the filling is heated through.
- Garnish and Serve: Remove the crab rangoon cups from the oven and garnish with additional chopped green onions if desired. Serve warm as a delightful appetizer or snack.
Notes
- You can use imitation crab for a more budget-friendly version.
- Adjust the amount of sriracha based on your spice preference or omit for a milder taste.
- These cups can be made ahead and reheated in the oven at 350°F for 5 minutes before serving.
- For extra crispiness, you can brush the cups with a little more olive oil before the second bake.
- Mini-muffin pans work best for shaping the wonton cups evenly.
