Ingredients
Crab Rangoon Filling
- 1 cup crab meat (imitation or canned lump crab meat, drained 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 wrappers
- 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 and Prepare Wonton Cups: Preheat your oven to 350°F (175°C). Coat a 24-count mini muffin tin with nonstick cooking spray or brush each cavity with cooking oil. Press one wonton wrapper into each muffin cup, shaping it to fit. Lightly spray or brush the tops of the wonton wrappers with cooking spray or oil.
- Bake Wonton Shells: Place the muffin tin in the oven and bake the wrappers for about 6-8 minutes or until they turn golden brown. Keep a close eye on them to avoid burning.
- Prepare Crab Rangoon Filling: Ensure the cream cheese is at room temperature by microwaving it for about 10 seconds if needed. In a medium bowl, combine the cream cheese, sour cream, minced garlic, sliced green onions, crab meat, soy sauce, sugar, and mozzarella cheese. Mix thoroughly until well incorporated.
- Fill Wonton Cups: Spoon a heaping tablespoon of the crab rangoon filling into each prebaked wonton cup, filling them generously.
- Bake Filled Cups: Cover the muffin tin with foil to keep the filling moist and bake the filled wonton cups for another 10-12 minutes until the filling is warmed through and bubbly.
- Cool and Garnish: Carefully remove the wonton cups from the muffin tin and place them on a wire rack or paper towel-lined plate to stay crispy. Garnish each cup with thinly sliced green onions.
- Serve: Serve warm with Thai Sweet Chili Sauce and Spicy Mayo for dipping and enjoy this crispy, creamy appetizer!
Notes
- If you do not have a mini muffin tin, you can use a regular muffin tin but the cooking time for wonton cups may need to be adjusted and the size of cups will be larger.
- Make sure the wonton wrappers are thinly pressed into the muffin tin to avoid any folding or overlapping that may prevent even crisping.
- Drain crab meat thoroughly to avoid a soggy filling.
- Use room temperature cream cheese for easier mixing and smoother texture of the filling.
- Watch the wonton cups closely during baking to ensure they do not burn as cooking times may vary by oven.
- These cups are best served fresh to keep the crispy texture but can be reheated gently in the oven to maintain crispness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
