Baked crab rangoon cups are the ultimate appetizer for seafood lovers and party hosts alike. With creamy crab filling in crisp wonton shells, they’re baked to golden perfection every time.
Whether you’re planning a game night or a holiday spread, baked crab rangoon cups deliver flavor, crunch, and convenience in one irresistible bite.
Irresistible Ingredients for Baked Crab Rangoon Cups
- Wonton wrappers – These light, crisp shells bake into perfect little cups for holding the creamy filling.
- Cream cheese – Provides the rich, velvety base that defines classic rangoon flavor.
- Crab meat – Brings delicate, briny seafood flavor to every bite; both real and imitation work well.
- Mayonnaise – Adds a smooth, tangy richness that complements the crab beautifully.
- Shredded cheese – Offers a melty, savory element that holds the filling together.
- Green onion – Lends a pop of freshness and mild bite to balance the creaminess.
- Lime juice – Brightens the filling with a hint of acidity and citrus zing.
- Soy sauce & Worcestershire sauce – Deepen the savory umami profile with a salty kick.
- Sriracha (optional) – Adds subtle heat for those who like a touch of spice.
- Garlic powder – Infuses the filling with mellow, garlicky warmth.
- Olive oil – Helps the wonton wrappers crisp up perfectly in the oven.
How to Make Baked Crab Rangoon Cups
Start by brushing wonton wrappers with olive oil and pressing them into mini muffin tins. Bake them briefly until they begin to crisp and hold their shape.
Meanwhile, whip up the filling by blending cream cheese, crab, mayonnaise, lime, shredded cheese, and seasonings until smooth and creamy.
Spoon the mixture into the pre-baked wonton cups and return them to the oven. After another 8–10 minutes, the filling will be hot, and the cups perfectly crisp and golden.
Tips & Twists for Better Bites
For the creamiest filling, let your cream cheese come to room temperature before mixing. If you’re craving extra crunch, try adding finely chopped water chestnuts to the filling.
Prefer a smoky note? Swap out Worcestershire for a splash of smoked paprika or liquid smoke. You can also play with protein—try shrimp or even shredded chicken as a twist on tradition.
For a festive flair, top finished cups with sesame seeds, microgreens, or a drizzle of sweet chili sauce right before serving.
Smart Storage: Keeping Leftovers Fresh
Store leftover crab rangoon cups in an airtight container in the fridge for up to three days. To keep them crispy, reheat in an oven or air fryer at 350°F until warmed through.
Freezing isn’t recommended, as the wonton shells can become soggy once thawed. For best results, enjoy them fresh or reheat within a day or two for that signature crunch.
Baked Crab Rangoon Cups
Ingredients
- 1 tablespoon soy sauce
- 4 ounces cream cheese
- 2 tablespoons mayonnaise
- 1 lime juiced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sriracha optional
- 24 wonton wrappers
- 1 green onion chopped
- ¼ cup shredded cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 6 ounces crab meat drained
Instructions
- Preheat the oven to 375°F. Lightly coat both sides of each wonton wrapper with olive oil, then press them into the wells of a mini muffin tin to form small cups. Bake for 5 minutes until the wrappers are firm.
- While the wonton cups bake, blend the cream cheese, mayonnaise, crab meat, chopped green onion, lime juice, shredded cheese, soy sauce, optional sriracha, Worcestershire sauce, and garlic powder in a mixing bowl until smooth and well combined.
- Spoon the prepared crab mixture into each baked wonton cup. Return the tray to the oven and bake for an additional 8–10 minutes, or until the wontons turn golden and the filling is thoroughly heated. Optionally, garnish with more chopped green onion before serving.
