Crab Rangoon Wonton Cups are a fun and tasty treat! These crispy little cups are filled with a creamy mixture of crab, cream cheese, and seasonings, making each bite delightful.
The best part? You can pop them in your mouth like snacks! I love serving them at parties because they disappear fast. Just be careful—they’re so good, you might want to save some for yourself! 😄
Key Ingredients & Substitutions
Wonton wrappers: These are essential for the cup shape. You can find them in the frozen section of most grocery stores. If you can’t find wonton wrappers, you can use phyllo dough, but adjust the cooking time as it cooks faster.
Cream cheese: This adds creaminess to the filling. For a lighter option, try reduced-fat cream cheese. If you’re dairy-free, look for a vegan cream cheese alternative that works as well!
Crab meat: Fresh cooked crab is nice but can be pricey. I often use imitation crab for its affordability and ease. It still delivers good flavor! You can skip it for a vegetarian version by using cooked mushrooms.
Green onions: These give a fresh taste. You can swap them with finely chopped chives or shallots if you want a different flavor. They’re easy to adjust based on what you have on hand!
Cheese: I like mozzarella for its meltiness, but Monterey Jack is great too. If you want something with a kick, try pepper jack cheese!
How Do I Get Perfectly Shaped Wonton Cups?
Getting those wonton wrappers into perfect cups takes a little technique. Don’t worry; it’s simpler than it sounds!
- Start by pressing each wonton wrapper into a greased muffin tin. Make sure it fits snugly into the cup.
- Press gently to mold the wrapper without tearing it. If it tears, just use another wrapper—no stress!
- Be careful not to overfill them. Leave a bit of space at the top so the cheese can melt without spilling over.
- Baking them till golden crisp is crucial. Keep an eye on them to avoid burning, especially if your oven runs hot.
With these tips and techniques, your Crab Rangoon Wonton Cups will turn out deliciously every time!
How to Make Crab Rangoon Wonton Cups
Ingredients You’ll Need:
For the Cups:
- 24 wonton wrappers
- Cooking spray or a little oil for greasing muffin tin
For the Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup cooked or canned crab meat, shredded (imitation crab can be used)
- 2 green onions, thinly sliced (plus extra for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon soy sauce
- 1/4 teaspoon Worcestershire sauce (optional)
- 1/4 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella or Monterey Jack cheese
For Dipping:
- Sweet chili sauce or duck sauce
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time and then another 15 to 18 minutes for baking. So, in just under 30 minutes, you can have a tasty snack or appetizer ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
First, preheat your oven to 350°F (175°C). While that warms up, take your mini muffin tin and lightly grease it with cooking spray or a little oil. This helps the wonton cups come out easily once they’re baked.
2. Shaping the Wonton Cups:
Next, take each wonton wrapper and press it firmly into the cups of the muffin tin. Make sure they fit nicely and form little cups to hold your filling.
3. Mixing the Filling:
In a medium bowl, combine the softened cream cheese, shredded crab meat, sliced green onions, garlic powder, soy sauce, Worcestershire sauce (if you’re using it), sugar, and black pepper. Mix everything together until it’s smooth and creamy!
4. Filling the Wonton Cups:
Now it’s time to fill those little cups! Spoon a generous amount of the crab mixture into each wonton cup, making sure to fill them nearly to the top but not overflowing.
5. Adding Cheese:
Sprinkle a little shredded cheese on top of each filled cup for that delicious cheesy goodness. This will melt and create an amazing topping!
6. Baking the Cups:
Pop the muffin tin into the oven and bake for about 15 to 18 minutes. You want them to be golden brown and crispy, with the cheese melted and bubbly on top. Keep an eye on them as they bake!
7. Cooling and Garnishing:
Once they’re done, carefully take them out of the oven and let them cool for a few minutes. This helps them set up a bit. Before serving, sprinkle some additional sliced green onions on top for a nice garnish.
8. Dipping and Enjoying:
Serve your warm Crab Rangoon Wonton Cups with sweet chili sauce or duck sauce on the side for dipping. Enjoy these crispy, creamy, and flavorful treats!
Can I Use Frozen Wonton Wrappers?
Yes, you can use frozen wonton wrappers! Just make sure to thaw them in the fridge overnight or at room temperature for a few hours before pressing them into the muffin tin. This will make them easier to work with!
What Can I Substitute for Crab Meat?
If you don’t have crab meat or prefer not to use it, you can substitute it with finely chopped cooked shrimp or even sautéed mushrooms for a vegetarian option. Both will still give you a delicious filling!
How Should I Store Leftovers?
Store any leftover Crab Rangoon Wonton Cups in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes until warmed through for that crispy texture.
Can I Make These Ahead of Time?
Absolutely! You can prepare the wonton cups and filling ahead of time, then assemble and bake them just before serving. If you bake them preemptively, they can be reheated without losing too much crispiness!