If you love crab rangoon, you'll LOVE these baked Crab Rangoon Wonton Cups! They have all the flavors of your favorite Chinese appetizer in a baked wonton cup, which means they're not only better for you, but they're so much easier to make. Ready in 30 minutes or less, these bite sized wontons are the perfect appetizer for all your holiday parties....and guaranteed to be a HUGE hit. Serve them straight out of the oven or dip them in your favorite sweet & sour sauce. Any way you enjoy them, there's no question that this recipe is sure to become a favorite!
Course Appetizer
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12
Calories 138kcal
Author Cathy Trochelman
Ingredients
12wonton wrappers
12oz.cream cheesesoftened
1/4cupsour cream
4oz.imitation crab*substitute 1 can lump crab, drained
2 green onionsthinly sliced
1/4tsp.worcestershire sauce
1/4tsp.soy sauce
Instructions
Preheat oven to 350°.
Spray muffin pan with cooking spray.
Place one wonton wrapper in each muffin cup; bake 10 minutes or until edges begin to brown.
Remove from oven and cool slightly.
In a medium mixing bowl, combine cream cheese, sour cream, 1 sliced green onion, worcestershire sauce, and soy sauce. Stir well.
Place crab in a small food processor and process until finely chopped. Stir chopped crab into cream cheese mixture.
Spoon filling into baked wonton shells; bake for an additional 8-12 minutes.
Top with sliced green onions. Serve with sweet & sour or sweet chili sauce as desired.
Notes
**For a more intense crab flavor, use 8 oz. cream cheese and 8 oz. imitation crab and keep the other measurements the same.