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Crispy Baked Crab-Rangoon Wonton Cups

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 3 cups each
Course: Appetizer, Snack
Cuisine: Asian-Inspired American
Ingredients Method

Ingredients
  

Crab-Rangoon Filling
  • 1 US cup imitation crabmeat or very thoroughly drained canned lump crabmeat
  • 8 ounces 227 grams full-fat block cream cheese, at room temperature
  • ¼ US cup 60 milliliters sour cream
  • 2 garlic cloves finely minced
  • 4 green onions thinly sliced, white and green parts included
  • 2 tsp 10 milliliters soy sauce
  • ½ tsp granulated sugar
  • 1 US cup shredded mozzarella cheese
Wonton Cups
  • 24 refrigerated square wonton wrappers
  • Nonstick cooking spray or cooking oil as needed
For Serving
  • 1 green onion thinly sliced
  • Thai sweet chili sauce optional
  • Spicy mayonnaise optional

Method
 

  1. Preheat the oven to 350°F (177°C). Grease all 24 cavities of a mini muffin pan.
  2. Press one wonton wrapper into each cavity. Lightly coat the wrappers with cooking spray or oil.
  3. Bake the empty shells for 6–8 minutes, until golden, dry, and rigid. Watch the pointed edges closely.
  4. Meanwhile, combine the room-temperature cream cheese, sour cream, garlic, four green onions, soy sauce, sugar, mozzarella, and crab in a medium bowl. Mix evenly.
  5. Divide the filling among the pre-baked shells, placing one heaping Tbsp in each cup.
  6. Cover the pan with aluminum foil. Bake at 350°F for 10–12 minutes, until the filling is hot and bubbling.
  7. Immediately transfer the cups to a wire rack or paper-towel-lined plate. Garnish with the remaining green onion and serve warm with the optional sauces.