Description
Indulge in the irresistible flavors of these Baked Crab Rangoon Cups – a quick and easy homemade appetizer that’s perfect for any occasion. Featuring a crispy wonton shell filled with a creamy, cheesy crab filling, these bite-sized bites are sure to impress your guests.
Ingredients
– 8 oz cream cheese, softened
– 6 oz lump crab meat, drained and flaked
– 2 green onions, thinly sliced
– 1 tbsp soy sauce
– 1 tsp Worcestershire sauce
– 1/4 tsp garlic powder
– 1/8 tsp ground ginger
– 24 wonton wrappers
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin tin.
2. In a medium bowl, mix together the cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and ground ginger until well combined.
3. Press a wonton wrapper into each cup of the prepared muffin tin, gently pressing it into the sides and bottom to form a cup.
4. Spoon the crab mixture evenly into the wonton cups, filling them about 3/4 full.
5. Bake for 12-15 minutes, or until the wonton cups are golden brown and the filling is hot and bubbly.
6. Carefully remove the Baked Crab Rangoon Cups from the muffin tin and serve warm.
Notes
– For a creamier filling, add an extra 2 oz of cream cheese.
– Serve with sweet chili sauce or soy sauce for dipping.
– Baked Crab Rangoon Cups can be made in advance and refrigerated or frozen until ready to bake.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizers
- Method: Baking
- Cuisine: American