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!
Crab Rangoon Wonton Cups Recipe
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One of the most popular appetizers when getting Chinese takeout is crab rangoons. They are such a unique combo of crispy wonton wrappers and creamy crab filling. Our classic crab rangoons recipe is one of our most popular recipes!
I bet you didn't know you could skip the tedious shaping and deep frying of crab rangoons and instead make them in a mini muffin tin. Wonton wrappers are so versatile! You can make Sweet Chili Chicken Wonton Tacos, Jalapeno Popper Wonton Cups and Spinach Artichoke Dip Wonton Cups!
What are Crab Rangoon Wonton Cups
Crab Rangoon Wonton Cups are a fun twist on the classic appetizer. Instead of shaping crab rangoon wontons and deep frying them, the wonton wrappers are placed in a mini muffin tin to create a cup.
All the classic crab rangoon filling ingredients - cream cheese, crab, garlic, soy sauce, green onions, and sugar, are baked in the wonton cups. The result is a crispy wonton cup with the most creamy irresistible crab filling!
Perfect Appetizer for an Asian Dinner!
- Hunan Chicken
- Fried Rice (Instant Pot)
- Chinese Chicken Salad
- Honey Sriracha Chicken Skewers
- Thai Coconut Curry Soup
- Cashew Chicken
Ingredients
- Crab Meat - imitation crab meat or canned lump crab meat that has been drained very well can be used. Most restaurants use imitation crab meat (kani). It is a classic ingredient in sushi rolls, kani salad, and crab rangoons. So you do not need to worry about using imitation crab. It's the most commonly used type for crab rangoons.
- Wonton Wrappers - these versatile wrappers are used to make wontons. They are so versatile and can be shaped into so many different things, such as cups for appetizer bites! They are found in the refrigerator section next to the tofu and chilled salad dressings.
- Cream Cheese & Mozzarella Cheese - cream cheese is what gives crab rangoons is signature creamy and cheesy filling. It is the base of the filling and for these wonton cups we also like to add in mozzarella (which is not commonly used to make crab rangoons). The mozzarella gives the filling an extra cheesy flavor.
- Sour Cream - this ingredient is not used to make regular crab rangoons. These wonton cups have more of a dip like filling, rather than a wonton filling like classic crab rangoons. The sour cream gives the filling a nice creamy texture.
- Green Onions - we love the pop of color and fresh onion flavor that these add.
- Garlic - everything is better with garlic! The fresh garlic adds a nice flavor to the crab filling.
- Sugar - crab meat (both lump crab and imitation crab meat) has a naturally sweet flavor. The sugar helps bring out the sweetness.
- Soy Sauce - just a splash of soy sauce goes a long way and adds a rich umami flavor to the filling.
How to Make Crab Rangoon Wonton Cups
Full Printable Recipe at Bottom of page
- 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.
- 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!)
- 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.
- In a medium sized bowl combine all the crab rangoon filling ingredients. Mix until everything is evenly combined.
- 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.
- 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.
- Garnish each wonton cup with the sliced green onions.
- Serve with Thai Sweet Chili sauce or Spicy Mayo for dipping. Enjoy!
Top Tips
- Wonton Wrappers - can be found in the refrigerator section of grocery stores next to the tofu and refrigerated salad dressing. They are small square wrappers. You MUST pre-bake the wonton cups as per the recipe or else they will not get crispy.
- Muffin Tin - if you do not have a mini muffin tin (24 count), you can use a regular sized muffin tin (12 count). Place two wonton wrappers in the regular sized muffin tin, offset them so that the 4 corners of each wrapper do not overlap to create the cup. Follow the recipe as usual and place 2 tablespoons of the crab rangoon filling into each wonton cup. Using a regular sized muffin tin will make 12 wonton cups instead of 24.
- Filling - be sure that your cream cheese is at room temperature or else the filling will be very hard to mix together. While you prep all the ingredients for the recipe leave the cream cheese on the kitchen counter. Or you can place it on a microwave safe plate and heat for 10 seconds, or until slightly warm and soft to the touch.
FAQ
To reheat leftovers, place them on a baking sheet and heat them in the oven at 350°F for 8 - 10 minutes or until heated through, or Air Fry at 350°F for 5 - 8 minutes. Watch them closely to avoid the tips of wonton cups from burning.
Store cooled leftovers in an airtight container or Ziploc bag in the fridge for up to 3-4 days.
To cut down on prep time the day of serving, prepare some of the steps of the recipe ahead of time. Mix the filling and refrigerate separately until ready to use. Pre-bake the wonton shells and store them in an airtight container until ready to use. Once ready to serve, spoon the filling into the pre-baked cups and bake according to the recipe steps.
Leftovers can be frozen in an air tight container for up to 3 months. To reheat, bake or air fry the wonton cups from frozen covered in foil until the filling is warmed through.
For a vegetarian recipe swap the crab for a plant based crab or shrimp alternative.
More Easy Appetizers
- Popcorn Chicken (KFC Copycat)
- BBQ Chicken Sliders
- Jalapeno Popper Taquitos
- Jalapeno Popper Pinwheels
- Spinach Artichoke Dip Bites
Enjoy!
- Sab
Crab Rangoon Wonton Cups
Ingredients
Crab Rangoon Filling
- 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))
- 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 wraps
- Cooking spray (or cooking oil of choice)
For Serving
- 1 green onion (thinly sliced, for garnish)
- Thai Sweet Chili Sauce (for dipping)
- Spicy Mayo (for dipping)
Instructions
- 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.
- 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!)
- 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.
- In a medium sized bowl combine all the crab rangoon filling ingredients. Mix until everything is evenly combined.
- 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.
- 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.
- Garnish each wonton cup with the sliced green onions.
- Serve with Thai Sweet Chili sauce or Spicy Mayo for dipping. Enjoy!
Notes
Nutrition
SandyInFL
I really like baking instead of frying these ragoons. I made the recipe exactly as it's written.
Nancy
I accidentally bought egg roll wrappers instead of wonton wrappers. So to remedy the mistake I made, I cut the wonton wrappers in half lengthwise and just folded them over inside a large muffin tin and proceeded with the recipe. It was really good. The only adjustment I made was instead of mozzarella cheese. I used Monterey Jack with jalapeños for the additional kick