Mini Crab Rangoon Cups

Why You’ll Love This Recipe

Mini Crab Rangoon Cups offer all the flavor and texture of traditional crab rangoons but in a convenient, baked form. They’re easy to make in a muffin tin, require no deep frying, and are always a crowd favorite. With their crispy shell and creamy, savory filling, they’re a go-to recipe for any occasion that calls for impressive but simple finger food.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Wonton wrappers
• Cream cheese (softened)
• Lump crab meat (fresh, canned, or imitation)
• Garlic powder
• Worcestershire sauce
• Green onions (chopped)
• Soy sauce or salt (optional, to taste)
• Cooking spray or oil (for greasing muffin tin)
• Sweet chili sauce or soy sauce (for serving)

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin or spray with cooking spray.
2. Press one wonton wrapper into each muffin cup, gently shaping it into the form of the cup.
3. In a bowl, mix cream cheese, crab meat, garlic powder, Worcestershire sauce, green onions, and soy sauce or salt until fully combined.
4. Spoon about a tablespoon of the crab mixture into each wonton wrapper.
5. Bake for 12–15 minutes, or until the wonton edges are golden brown and crispy.
6. Let cool slightly before removing from the muffin tin. Serve warm with sweet chili sauce or your favorite dip.

Servings and timing

This recipe makes about 24 mini crab rangoon cups.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes

Variations

• Spicy Version: Add a touch of sriracha or diced jalapeño to the filling.
• Bacon Crab Cups: Mix in crumbled cooked bacon for extra savory flavor.
• Air Fryer Friendly: Cook in the air fryer at 375°F (190°C) for 6–8 minutes.
• Asian-Inspired: Add a bit of sesame oil and chopped water chestnuts for crunch.
• Herb Twist: Stir in chopped cilantro, parsley, or dill for a fresh finish.

Storage/Reheating

Store leftover cups in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven or air fryer for 5–7 minutes until crispy again.
Avoid microwaving, as it will soften the wonton wrappers.
To freeze, place cooled cups on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Reheat from frozen in the oven.

FAQs

Can I use imitation crab meat?

Yes, imitation crab works well and is a more budget-friendly option.

Can I make these ahead of time?

Yes, you can prep and refrigerate them before baking, or bake and reheat just before serving.

Do I have to use a mini muffin tin?

A mini muffin tin works best for size and shape, but a regular muffin tin can be used for larger portions.

Can I fry these instead of baking?

This recipe is meant for baking, but you can fold the filling into wonton wrappers and deep-fry them for traditional rangoons.

What kind of crab meat is best?

Lump crab meat is ideal for flavor and texture, but claw meat or imitation crab also work.

How do I keep the wontons crispy?

Bake until golden and serve immediately. Reheat in the oven or air fryer to restore crispiness.

Can I use phyllo dough instead?

Wonton wrappers are best for the cup shape, but phyllo could be used with extra layering and care.

Are they good served cold?

They’re best warm, but can be served at room temperature for parties.

Can I make these gluten-free?

Use gluten-free wrappers and double-check all other ingredients for gluten content.

What sauces go best with these?

Sweet chili sauce, soy sauce, ponzu, or a garlic aioli are great dipping options.

Conclusion

Mini Crab Rangoon Cups are a flavorful, easy-to-make appetizer that delivers creamy, crispy, and savory goodness in every bite. With minimal prep and no frying required, they’re a smart and stylish addition to any party platter. Whether you’re entertaining or simply craving something delicious, these little cups will impress every time.

Mini Crab Rangoon Cups

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Mini Crab Rangoon Cups are a baked, bite-sized version of the classic appetizer featuring creamy crab filling in crispy wonton wrappers. Perfect for parties or gatherings, they’re easy to make and full of flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 mini cups
• Category: Appetizer
• Method: Baking
• Cuisine: Asian-Inspired

Ingredients

• 24 wonton wrappers
• 8 oz cream cheese, softened
• 6 oz lump crab meat (fresh, canned, or imitation)
• 1/2 tsp garlic powder
• 1 tsp Worcestershire sauce
• 2 green onions, finely chopped
• 1/2 tsp soy sauce or salt, to taste
• Cooking spray or oil (for greasing muffin tin)
• Sweet chili sauce or soy sauce (for serving)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin with oil or cooking spray.
2. Press one wonton wrapper into each muffin cup, shaping it to fit.
3. In a medium bowl, mix together cream cheese, crab meat, garlic powder, Worcestershire sauce, green onions, and soy sauce or salt until smooth and well combined.
4. Spoon about 1 tablespoon of the filling into each wonton cup.
5. Bake for 12–15 minutes, or until edges are golden brown and crisp.
6. Let cool slightly before removing from muffin tin. Serve warm with sweet chili sauce or dipping sauce of choice.

Notes

• Use imitation crab for a more budget-friendly option.
• Prepare ahead by assembling cups and refrigerating until ready to bake.
• Reheat leftovers in the oven or air fryer to restore crispiness.
• Don’t overfill the cups to prevent overflow while baking.

Nutrition

• Serving Size: 2 cups
• Calories: 110
• Sugar: 1g
• Sodium: 210mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 20mg