Nothing beats that crispy, creamy bite of a perfectly baked Crab Rangoon. That’s why I adore this Crab Rangoon Wonton Cups Recipe—it takes those beloved flavors and makes them irresistibly bite-sized, perfect for parties or just a fun night in.

A metal muffin tray holds 12 crispy golden-brown wonton cups each filled with a creamy white mixture that has small bits of pink and green vegetables spread throughout, topped with chopped green onions. The wonton cups have a crinkled, light fried texture with some edges folding outward. The tray rests on a red textured cloth atop a wooden surface. Scattered green onion pieces add color both inside the cups and on the tray photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crab Rangoon Wonton Cups Recipe
Top Tip
How to Serve Crab Rangoon Wonton Cups Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crab Rangoon Wonton Cups Recipe

Why You'll Love This Recipe

I’m all about recipes that feel both fancy and fuss-free, and this one hits that sweet spot every time. The blend of creamy cream cheese, savory crab, and just the right touch of garlic and green onions wrapped in a crisp wonton cup? Game changer.

Perfect Party Food: These little cups are just the right size for snacking or serving as elegant appetizers.
Quick & Easy: You whip up the filling in minutes, bake, and you’re done—no deep frying needed!
Customizable: You can easily adjust the filling or dips to suit your taste, making it yours.
Crunchy vs. Creamy: That satisfying crunch from the wonton pairs beautifully with the smooth, cheesy crab filling.

Ingredients & Why They Work

The magic of this Crab Rangoon Wonton Cups Recipe lies in the balance of textures and flavors. Each ingredient plays its part, whether it’s building richness, adding zing, or creating that crispy shell we all love.

Flat lay of fresh lump crab meat, a brick of cream cheese at room temperature, a small white ceramic bowl of sour cream, two peeled garlic cloves, a bunch of green onions with white and green parts, a small white ceramic bowl of soy sauce, a small white ceramic bowl of sugar, shredded mozzarella cheese, a stack of square wonton wrappers, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Crab Meat: I like lump crab for the texture, but imitation works well and is budget-friendly. Just make sure it's well-drained so the filling isn’t watery.
Cream Cheese: Bringing the filling to room temperature helps it blend smoothly with the other ingredients.
Sour Cream: Adds a subtle tang that brightens the flavor and keeps the filling creamy without being heavy.
Garlic: Freshly minced is best here—it gives the filling just the right savory punch.
Green Onions: Both the white and green parts add mild onion flavor and a little freshness.
Soy Sauce: Adds essential umami and a touch of saltiness that rounds out the filling.
Sugar: Just a pinch balances the savoriness nicely.
Mozzarella Cheese: Melts beautifully to enhance that creamy texture and cheesy goodness.
Wonton Wraps: These form the crisp, golden cups that hold the filling. Keep them covered to prevent drying out.
Cooking Spray or Oil: Helps crisp up the wonton cups in the oven without frying.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Crab Rangoon Wonton Cups Recipe depending on what I have on hand or the occasion. Don’t be afraid to make it your own—it’s forgiving and fun that way.

Variation: Sometimes, I swap the crab for chopped cooked shrimp or even a mix of both, which adds a slightly different seafood twist that everyone loves.
Spice it Up: Add a dash of sriracha or cayenne to the filling if you like a little heat.
Dairy-Free: Use a dairy-free cream cheese alternative and skip the mozzarella to make it suitable for dairy sensitivities.
Wonton Wrapper Substitutes: If you can’t find wonton wrappers, egg roll wrappers work too—just trim them to fit your muffin tin.

Step-by-Step: How I Make Crab Rangoon Wonton Cups Recipe

The image shows several small cups made from golden brown crispy wonton wrappers, each filled with a creamy white mixture that looks soft and slightly chunky. The filling contains small bits of green chopped scallions scattered on the top for color and texture. These cups sit in a silver metal muffin tray, with one cup being held up close by a woman's hand, showing its crispy edges and smooth creamy center. The background has a hint of a red cloth beneath the tray. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Wonton Cups

First things first, preheat your oven to 350°F. I spray a 24-cup mini muffin tin with cooking spray—this helps keep things from sticking. Then, gently press one wonton wrapper into each muffin cup, shaping it so it forms a nice little cup without tearing. Don’t forget to spray the tops of the wonton cups lightly with cooking oil—that’s the secret to extra crunch. Pop them in the oven for about 6-8 minutes and watch carefully; they go from golden to burnt pretty quickly, so set a timer or keep an eye on them!

Step 2: Make the Crab Rangoon Filling

While the wontons bake, get your filling ready. If your cream cheese isn’t room temp, nuke it for about 10 seconds to soften—it mixes better that way. In a bowl, combine the crab meat, cream cheese, sour cream, finely minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Mix it all until it’s creamy and evenly blended. This is when all the flavors really come together and smell amazing.

Step 3: Fill and Bake

Spoon a heaping tablespoon of that luscious crab filling into each crisp wonton cup. Cover the entire tin with foil (this helps the filling heat evenly without drying out) and bake again for 10-12 minutes until the filling is warm and bubbly. When you take them out, immediately transfer the cups to a cooling rack so they stay crisp and don’t steam in the tin.

Top Tip

I've made this Crab Rangoon Wonton Cups Recipe so many times now that I’ve learned the little things really make a difference. These tips help you get happy, crispy cups with creamy filling every time.

Don’t Overfill: Using just a heaping tablespoon per cup prevents overflow and sogginess after baking.
Watch the Wonton Cups Closely: Baking times vary by oven, so keep a close eye during that first bake to avoid burning.
Transfer Immediately After Baking: Moving the cups quickly to a cooling rack keeps the bottoms crisp instead of soggy.
Use Fresh Ingredients: Fresh green onions and garlic really brighten the filling compared to dried alternatives.

How to Serve Crab Rangoon Wonton Cups Recipe

Crab Rangoon Wonton Cups - Serving Suggestion

Garnishes

I always top mine with extra thinly sliced green onions—it adds a pop of color and fresh zest. To really elevate the tasting experience, I drizzle or serve alongside spicy mayo and Thai sweet chili sauce for dipping. These dips add layers of flavor and complement the richness of the filling beautifully.

Side Dishes

For a complete bite, I like pairing these wonton cups with a crisp Asian slaw or a simple cucumber salad tossed with rice vinegar and sesame seeds. They’re light, refreshing, and balance the richness perfectly.

Creative Ways to Present

One time at a holiday party, I served these on a wooden board lined with banana leaves for a tropical vibe. I sprinkled crushed toasted peanuts over the garnishes for extra crunch and tossed in edible flowers. It made the presentation pop and totally impressed my guests!

Make Ahead and Storage

Storing Leftovers

When I have leftovers (which is pretty rare!), I store the Crab Rangoon Wonton Cups in an airtight container in the fridge. I put a paper towel on the bottom layer to absorb any moisture, which helps keep them from getting soggy overnight.

Freezing

If I want to make these ahead of a party, I bake the empty wonton cups first, then let them cool completely. I freeze the baked cups and separately freeze the filling in a sealed container. When ready to serve, I thaw and then reheat cups with fresh filling in the oven for best results.

Reheating

To reheat, I always use the oven instead of the microwave—the trick is keeping the crispiness alive. Bake at 350°F for about 5-7 minutes uncovered. This warms the filling and crisps the wonton cups back up deliciously.

Frequently Asked Questions:

Can I use imitation crab meat in this Crab Rangoon Wonton Cups Recipe?

Absolutely! Imitation crab meat works perfectly and keeps the recipe budget-friendly without sacrificing flavor or texture. Just be sure to drain it well to avoid a watery filling.

What can I substitute for wonton wrappers if I don’t have any?

Egg roll wrappers or spring roll wrappers are excellent substitutes. They may require trimming to fit your muffin tin and’ll yield a slightly different texture, but the cups will still be delicious and crispy.

Can I make these Crab Rangoon Wonton Cups ahead of time?

Yes! You can bake the empty wonton cups ahead and keep them in an airtight container for up to 2 days. Prepare the filling separately and assemble right before reheating and serving to keep the cups crisp.

What dipping sauces pair well with this recipe?

Thai sweet chili sauce and spicy mayo are my go-to dipping sauces—they add sweetness and heat that complement the creamy crab filling perfectly. You can also try a soy-ginger dipping sauce for an extra boost of umami.

Final Thoughts

This Crab Rangoon Wonton Cups Recipe is one of those dishes that brings a little festive sparkle to any occasion while staying surprisingly simple to make. I always find myself coming back to it whether I’m feeding a crowd or just treating myself to something special. I’m confident you’ll find the same joy—and maybe even a new favorite party snack—to share with friends and family.