There’s something undeniably addictive about those crispy, cheesy little bites filled with creamy crab and cream cheese. The Crab Rangoon Wonton Cups Recipe takes the classic crab rangoon to a new level of fun finger food that’s perfect for parties or easy weeknight snacking. Trust me, once you bake these golden cups, you’ll want to make them again and again!

A metal muffin tray holds twelve baked cups made from golden brown, crispy wonton wrappers. Each cup is filled with a creamy white mixture dotted with small pieces of orange carrot and green scallion slices. Some scallion slices are also sprinkled on top of the mixture and around the cups on the tray. The tray sits on a red textured cloth over a white marbled surface. Two green scallion stalks lay next to the tray. Moisture droplets are visible on the metal 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’ve made plenty of crab rangoons over the years, but turning them into wonton cups is hands-down my favorite way to enjoy this flavor combo. They’re perfectly crisp, easy to eat, and look so cute on a platter. Whether you’re hosting friends or just treating yourself, these are guaranteed crowd-pleasers.

Crunchy Wonton Cups: Provides the perfect crispy shell that holds all that creamy filling without getting soggy.
Easy to Make: No deep-frying required—just bake for a perfectly golden bite.
Flavor-Packed Filling: Cream cheese, garlic, crab, and mozzarella combine for that signature creamy umami taste.
Customizable & Shareable: Make a whole batch for a quick snack or serve at your next gathering to wow the crowd!

Ingredients & Why They Work

The mix of creamy, tangy, and savory ingredients in this Crab Rangoon Wonton Cups Recipe is what makes it so deliciously addictive. Choosing good-quality crab and properly softened cream cheese gives your filling that smooth texture that’s easy to scoop and melts beautifully when baked. Plus, the fresh green onions add a mild bite that balances richness.

Flat lay of fresh lump crab meat, a brick of soft cream cheese, a small heap of sour cream, two finely minced garlic cloves, a bunch of thinly sliced green onions showing white and green parts, a small white ceramic bowl of soy sauce, a pinch of granulated sugar on a white ceramic dish, shredded mozzarella cheese, a neat stack of square wonton wrappers, and a small white ceramic bowl of Thai sweet chili sauce, all arranged symmetrically 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: You can use imitation crab, canned lump crab, or fresh crab—just make sure it’s well drained so your filling isn’t watery.
Cream Cheese: Room temperature cream cheese is key for mixing; it blends everything evenly without lumps.
Sour Cream: Adds a subtle tang that cuts through the richness and keeps the filling light.
Garlic: Fresh minced garlic infuses the filling with just the right amount of aromatic flavor.
Green Onions: Thinly sliced, these bring a fresh, slightly sharp contrast to the creamy base.
Soy Sauce: A little saltiness and umami that ties all the flavors together.
Sugar: Balances the savory with a hint of sweetness, perfect for that classic crab rangoon profile.
Mozzarella Cheese: A melty addition that adds gooey texture and mild flavor inside each cup.
Wonton Wrappers: These form the crisp, golden cups—find them in the refrigerated section near tofu or Asian ingredients.
Cooking Spray or Oil: To give those wonton cups a beautiful golden finish without deep-frying.
Garnishes (Green Onion, Dipping Sauces): For an extra pop of color and flavor when serving.

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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

What I love most about the Crab Rangoon Wonton Cups Recipe is how easy it is to tweak based on your mood or what you have in the fridge. Sometimes, I like to add a little extra cheese on top before reheating for that stringy, melty goodness. You can absolutely adjust ingredients to suit your taste or dietary needs.

Variation: I’ve swapped crab meat for cooked shrimp or diced cooked chicken when I didn’t have crab on hand, and it still turned out amazing—perfect for mixing things up.
Spicy Twist: Add a pinch of cayenne or some minced jalapeño into the filling for a little heat that wakes up the savory flavors.
Dairy-Free Option: Try replacing cream cheese and sour cream with vegan alternatives to make this recipe friendly for dairy-free diets without losing creaminess.
Baking Alternative: If you don’t have a mini muffin tin, you can make these in a regular muffin tin using two wonton wrappers per cup for a larger serving size.

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

The image shows a close-up of mini crispy golden brown cups filled with a creamy white mixture speckled with small pieces of orange and green vegetables, garnished with chopped green onions. The cups sit in a metal muffin tray with round slots, and one cup is held by a woman's hand in the foreground, showing its textured, lightly browned edges and smooth creamy filling inside. The background features more filled cups in the tray resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Wonton Cups

First things first, preheat your oven to 350°F and get your mini muffin tin ready. Lightly spray or brush the tin with oil so your wonton wrappers don’t stick. Press a wonton wrapper into each cup, gently pressing down to shape it into a cup shape. Don’t worry if the edges overlap a bit—this just makes the cups sturdier after baking. A little tip: spray or brush the tops of the wrappers before baking; this helps them crisp up beautifully. Bake for about 6-8 minutes, but keep an eye on them so they don’t burn. When they’re golden brown and firm to the touch, you’re good to go!

Step 2: Mix the Crab Rangoon Filling

While the wonton cups are baking, soften your cream cheese if it’s not already room temperature — just 10 seconds in the microwave will do. In a medium bowl, combine the crab meat, softened cream cheese, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and mozzarella cheese. Stir gently until everything is evenly mixed but still nice and chunky. This mixture is the heart of your crab rangoon and should be creamy with little bits of crab and green onion bursting through.

Step 3: Fill and Bake Again

Spoon heaping tablespoons of the crab filling into each baked wonton cup—you want them generously filled for that perfect balance of filling to crisp. Cover the entire muffin tin with foil to help the filling heat evenly without drying out. Bake again at 350°F for about 10-12 minutes, until filling is warmed through and bubbling slightly. If you want a little extra golden top, you can remove the foil for the last 2 minutes of baking.

Step 4: Garnish and Serve

As soon as they come out of the oven, carefully remove the wonton cups from the muffin tin and place them on a wire rack or paper towels to keep crispy. Sprinkle with a little more fresh green onion for color and freshness. Serve these scrumptious crab rangoon wonton cups with your favorite Thai sweet chili sauce or spicy mayo dip—it really takes the flavor up a notch.

Top Tip

After making this recipe a few times, I learned some tricks to get the perfect crab rangoon wonton cups every time. These little tips can really elevate your results, especially if you’re making them for the first time or prepping for a crowd.

Use Room Temperature Cream Cheese: It mixes so much easier with the other ingredients. No one wants lumps of cold cream cheese in their filling!
Watch the Baking Time: Wonton wrappers can burn quickly, so set your timer and check often during that first bake. You want a light golden color, not dark brown.
Drain Your Crab Well: Excess moisture will make your filling runny and soggy. Press it gently with paper towel to remove any watery spots.
Don’t Overfill the Cups: Filling them too high will lead to spilling and uneven cooking. A heaping tablespoon is just right for 24 mini cups.

How to Serve Crab Rangoon Wonton Cups Recipe

Crab Rangoon Wonton Cups - Serving Suggestion

Garnishes

I usually garnish mine with thinly sliced green onions—they add a lovely crunch and a fresh, mild onion bite that balances the creamy richness perfectly. Sometimes, I sprinkle on a few toasted sesame seeds for a subtle nuttiness and extra flair.

Side Dishes

When I’m serving these for a party, I like pairing them with crunchy Asian slaw or a simple cucumber salad—it adds a refreshing contrast. A bowl of miso soup or steamed edamame is also great if you want a light but satisfying side.

Creative Ways to Present

For special occasions, I like arranging the wonton cups on a decorative platter with small bowls of Thai sweet chili sauce and spicy mayo on the side. Adding edible flowers or fresh herbs like cilantro can really dress them up visually. Kids love these at birthday parties because they’re easy to grab and fun to eat!

Make Ahead and Storage

Storing Leftovers

Leftover crab rangoon wonton cups can be stored in an airtight container in the refrigerator for up to 2 days. I like to place a paper towel at the bottom of the container to help absorb any moisture and keep the cups crispier.

Freezing

These freeze surprisingly well! I recommend assembling and baking the wonton cups shells first, then letting them cool completely. Fill them with the crab mixture, place in a single layer on a baking sheet to freeze, and then transfer to a freezer-safe container. That way, you can bake fresh-filled cups right from frozen later—just add a few extra minutes to the baking time.

Reheating

To keep the wonton cups crispy, I reheat leftovers in a 350°F oven for about 5-7 minutes until warmed through. Microwaving tends to make them soggy, so the oven or an air fryer is your best bet for maintaining that crunch.

Frequently Asked Questions:

Can I use frozen crab meat for this recipe?

Yes! Just be sure to thaw it completely and drain thoroughly to avoid excess moisture in the filling. Pressing the crab with paper towels helps keep your filling nice and creamy without being watery.

What if I don’t have a mini muffin tin?

No worries—use a regular muffin tin and layer two wonton wrappers in each cup, offsetting the corners to create a sturdy shell. This will make larger cups, so use more filling, but the baking times and steps remain the same. You’ll get 12 cups instead of 24.

Can I make these ahead of time?

You can prepare the wonton cups and filling separately ahead of time. Bake the cups, let them cool, and store in an airtight container. The filling can be made and refrigerated. When ready to serve, fill and bake together to keep them crispy and fresh.

What dipping sauces go best with Crab Rangoon Wonton Cups?

Thai Sweet Chili Sauce and Spicy Mayo are classic favorites that complement the creamy, savory filling perfectly. You can also try a soy-ginger dipping sauce or even a simple sriracha aioli for a different flavor twist.

Final Thoughts

This Crab Rangoon Wonton Cups Recipe has quickly become one of my go-tos when I want something that’s easy to make but still feels special. It’s hard to beat the combination of creamy crab filling wrapped in a satisfying crispy wonton cup. Give it a try—you might just find it becomes a regular on your appetizer or snack rotation. Plus, it’s fun to put together and always gets compliments. Happy baking, friend!