Baked Crab Rangoon Cups
A swift and simplified take on the beloved appetizer, these baked crab rangoon cups deliver the same creamy, savory goodness in a bite-sized, party-ready form—ready in just 20 minutes.
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.