Crab Rangoon Wonton Cups
This easy recipe for crab rangoon wonton cup appetizers combines the rich flavors of a mid-century classic. Cream cheese meets crab meat and spices in a crispy wonton cup for a delicious addition to your party spreads.
Servings: 24 cups
Calories: 69kcal
Equipment
- Mini Muffin pan
- Mixing bowl
- Food processor or blender
Ingredients
- 24 wonton wrappers
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- 4 green onions chopped and divided
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 8 ounces lump crabmeat
- Salt and pepper to taste
- Sweet chili sauce for dipping
Instructions
- Preheat oven to 350 degrees F and place the oven rack in the middle of the oven. Grease a mini muffin pan and set aside.
- Place one wonton wrapper in each muffin cup. Bake for 5-7 minutes or until edges begin to brown.
- Remove from oven and let cool slightly.
- Combine cream cheese, sour cream, ¾ of the chopped green onions, Worcestershire sauce and garlic powder in a medium bowl. Stir well.
- Finely chop the crab in a small food processor or blender. Stir chopped crab into the cream cheese mixture.
- Spoon mixture into each wonton cup and bake for 10-12 minutes or until the wontons are golden and crispy. Top with remaining green onions.
- Serve with sweet chili sauce on the side.
Nutrition
Serving: 1wonton | Calories: 69kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 162mg | Potassium: 54mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg