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Crab Rangoon Wonton Cups bring the beloved crab rangoon flavors into an easy to handle, perfect little appetizer form. These crispy wonton cups filled with a creamy, tangy crab filling have been a hit at my gatherings, often disappearing faster than I can plate them.
Ingredients
- Wonton wrappers: create the crisp cup shells, look for fresh or well-packaged frozen for the best texture
- Cream cheese softened: the creamy base that balances the salty crab flavor
- Sour cream: adds a subtle tang and lightness to the filling
- Imitation crab or canned lump crab: imitation crab is budget-friendly while lump crab offers a more authentic texture and taste
- Green onions thinly sliced: provide freshness and a mild onion bite
- Worcestershire sauce: adds a touch of umami depth
- Soy sauce: brings saltiness and boosts flavor complexity
Step-by-Step Instructions
- Spoon the Wonton Cups:
- Place a single wonton wrapper into each cup of a sprayed muffin tin ensuring the corners reach up the sides. Bake at 350 degrees Fahrenheit for 10 minutes or until the edges just start to brown. This pre-baking step sets the shape and keeps the wontons crispy once filled.
- Make the Filling:
- In a medium bowl combine softened cream cheese, sour cream, one sliced green onion, Worcestershire sauce, and soy sauce. Stir thoroughly until smooth and creamy. Meanwhile, finely chop the crab by pulsing it briefly in a food processor or chopping by hand to keep some texture.
- Fill and Bake:
- Gently fold the chopped crab into the cream cheese mixture so everything is evenly combined. Spoon the filling into each pre-baked wonton cup, filling them generously. Return to the oven and bake for 8 to 12 minutes until the filling is hot and just starting to firm up.
- Garnish and Serve:
- Remove from the oven and top with remaining sliced green onions to add crunch and color. Serve these golden bites alongside sweet and sour sauce or sweet chili sauce depending on your preference for dipping.
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Storage Tips
Store leftover baked wonton cups in an airtight container in the refrigerator for up to three days. To reheat, pop them in a 350-degree oven for 5 to 7 minutes to bring back crispiness. Avoid microwaving as that tends to soften the wonton shells.
Ingredient Substitutions
If you prefer a lighter filling, Greek yogurt can replace the sour cream. For a more luxurious version, swap imitation crab with fresh cooked lump crab or even lobster meat. If you want a touch of heat, add a pinch of cayenne or sriracha to the filling.
Serving Suggestions
These cups pair wonderfully with a crisp green salad dressed in a light vinaigrette for a refreshing contrast. They also make fantastic finger food with cocktail drinks or as starters for an Asian-inspired dinner spread.
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Frequently Asked Questions
- → What are wonton wrappers and how are they used here?
Wonton wrappers are thin sheets of dough made from flour, water, and egg. In this dish, they serve as edible cups, baked until crisp to hold the creamy crab filling.
- → Can I use real crab instead of imitation crab?
Yes, substituting lump crab meat enhances seafood flavor. Just ensure it's drained and finely chopped before mixing into the filling.
- → Why bake the wonton wrappers before adding the filling?
Pre-baking prevents sogginess and crisps the wrappers, providing a sturdy, crunchy vessel for the creamy mixture.
- → What adds the savory depth to the filling?
The combination of Worcestershire and soy sauce adds umami richness, complementing the creamy cheese and crab flavors.
- → What sauces pair well with these wonton cups?
Sweet and sour or sweet chili sauces offer a tangy contrast that complements the savory filling, enhancing every bite.