Crab Rangoon Wonton Cups
Crispy baked wonton cups filled with creamy garlic crab and scallions, served hot with sweet chili sauce for an easy party appetizer.
Prep: 20 min · Cook: 15 min · Yield: 6 · Method: Oven
Ingredients
- 18 wrappers wonton wrappers
- 8 ounces cooked crab meat
- 8 ounces cream cheese
- 3 scallions
- 2 cloves garlic
- 2 tablespoons mayonnaise
- 1 teaspoon soy sauce
- 0.5 cup sweet chili sauce
- 1 as needed cooking spray
Cooking instructions
- Heat the oven to 350°F. Lightly coat 18 cups of a mini muffin pan with cooking spray. Press one wonton wrapper into each cup, folding the corners outward. (about 5 min) — 350°F
- Bake the empty wonton cups for 5 to 6 minutes, until the edges are lightly golden and crisp. (about 6 min) — 350°F
- In a bowl, combine the crab, softened cream cheese, scallions, garlic, mayonnaise, and soy sauce until evenly blended. (about 5 min)
- Fill each baked wonton cup with about 1 tablespoon of the crab mixture. (about 3 min)
- Bake the filled cups for 7 to 9 minutes, until the filling is hot and the wonton edges are deep golden. (about 9 min) — 350°F
- Serve immediately with sweet chili sauce for dipping. (about 1 min)