Baked Crab Rangoon Cups Recipe
My baked crab rangoon cups are a quicker, easier version of a classic appetizer. Made in just 20 minutes and perfect for parties.
Servings: 12 people
Ingredients
- 24 wonton wrappers
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 2 tablespoons mayonnaise
- 6 ounces crab meat drained
- 1 green onion chopped
- 1 lime juiced
- ¼ cup shredded cheese
- 1 tablespoon soy sauce
- 1 teaspoon sriracha optional
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 375°F.
- Brush each of the wontons on both sides with olive oil and then push them into the well of a mini-muffin pan to create a small cup. Bake for 5 minutes, or until the wontons are no longer limp.24 wonton wrappers, 2 tablespoons olive oil
- While the wontons are baking, combine the remaining ingredients (cream cheese, mayonnaise, crab meat, green onion, lime juice, shredded cheese, soy sauce, sriracha, Worcestershire sauce, and garlic powder) in a small bowl.4 ounces cream cheese, 2 tablespoons mayonnaise, 6 ounces crab meat, 1 green onion, 1 lime, ¼ cup shredded cheese, 1 tablespoon soy sauce, 1 teaspoon sriracha, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder
- Fill each of the wonton cups with crab rangoon dip. Bake for an additional 8-10 minutes, or until the shells are golden brown on the outside and the filling is hot all the way through. Garnish with additional green onion, if desired.
Notes
Storage: Store baked crab rangoon cups in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 2wonton cups | Calories: 278kcal | Carbohydrates: 38g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 24mg | Sodium: 643mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg