Crab Rangoon Cups Recipe
Introduction
These Crab Rangoon Cups are a delightful twist on the classic appetizer, featuring crispy wonton shells filled with a creamy crab mixture. They’re perfect for parties or a special snack, paired with a sweet and tangy apricot dipping sauce.
Ingredients
- 12 wonton wrappers
- Cooking spray
- 2 garlic cloves, finely grated
- 8 oz jumbo lump crab meat, picked over
- 4 oz cream cheese, softened
- 1/4 cup thinly sliced chives
- 1 tbsp reduced-sodium soy sauce
- 1/4 tsp kosher salt
- 1/2 cup apricot jam
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp unseasoned rice vinegar
- Thinly sliced chives for garnish
Instructions
- Step 1: Preheat your oven to 400°F. Lightly spray a 12-cup muffin tin with cooking spray.
- Step 2: Press each wonton wrapper firmly into the muffin cups, making sure the bottom is flat. Lightly spray the tops of the wrappers with cooking spray.
- Step 3: Bake the wonton shells for 8 to 10 minutes until they are golden brown and crisp. Remove from the oven.
- Step 4: In a medium bowl, combine the grated garlic, crab meat, softened cream cheese, sliced chives, soy sauce, and kosher salt. Mix thoroughly until well blended.
- Step 5: Divide the crab filling evenly among the baked wonton cups.
- Step 6: Return the filled wonton cups to the oven and bake for an additional 10 minutes, until the filling is warmed through.
- Step 7: While the crab cups bake, whisk together the apricot jam, soy sauce, and rice vinegar in a small bowl until smooth to create the sweet and sour sauce.
- Step 8: Transfer the filled wonton cups to a serving platter, garnish with thinly sliced chives, and serve with the sweet and sour sauce on the side.
Tips & Variations
- Use lump crab meat for the best texture and flavor; canned crab can alter the taste and texture slightly.
- For extra crispiness, bake the wonton wrappers a little longer but watch carefully to avoid burning.
- Add a pinch of crushed red pepper to the filling for a subtle spicy kick.
- Substitute apricot jam with peach or mango jam for a different fruit flavor in the dipping sauce.
Storage
Store leftover crab rangoon cups in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a 350°F oven for 5–7 minutes to restore crispiness. The dipping sauce can be kept in the fridge separately for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these ahead of time?
You can prepare the wonton cups and crab filling in advance but it’s best to assemble and bake them right before serving to keep the shells crisp.
Can I freeze the crab rangoon cups?
They can be frozen after baking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in the oven without thawing to maintain crispiness.
PrintCrab Rangoon Cups Recipe
These Crab Rangoon Cups offer a delightful twist on the classic appetizer by using crispy baked wonton wrappers filled with a creamy mixture of jumbo lump crab meat, cream cheese, and aromatic chives. Paired with a tangy apricot-based sweet and sour dipping sauce, these bite-sized treats are perfect for parties or an elegant starter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American-Asian Fusion
Ingredients
Wonton Cups
- 12 wonton wrappers
- Cooking spray
Crab Filling
- 2 garlic cloves, finely grated
- 8 oz jumbo lump crab meat, picked over
- 4 oz cream cheese, softened
- 1/4 cup thinly sliced chives
- 1 tbsp reduced-sodium soy sauce
- 1/4 tsp kosher salt
Sweet & Sour Sauce
- 1/2 cup apricot jam
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp unseasoned rice vinegar
Garnish
- Thinly sliced chives
Instructions
- Prepare Wonton Cups: Preheat your oven to 400°F (204°C). Lightly spray a 12-cup muffin tin with cooking spray. Firmly press each wonton wrapper into each muffin cup, ensuring the bottom is flat and the wrapper fits snugly in the cup. Lightly spray the tops of the wrappers with cooking spray to help them crisp up evenly.
- Bake Wonton Shells: Place the muffin tin in the preheated oven and bake the wonton wrappers for 8 to 10 minutes until they become golden brown and crisp. Remove from the oven and set aside to cool slightly.
- Make Crab Filling: In a medium bowl, combine the finely grated garlic, picked-over jumbo lump crab meat, softened cream cheese, thinly sliced chives, reduced-sodium soy sauce, and kosher salt. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy.
- Fill and Bake Wontons: Divide the crab filling evenly among the baked wonton cups, filling each shell generously. Return the filled muffin tin to the oven and bake for an additional 10 minutes or until the filling is heated through and slightly set.
- Prepare Sweet & Sour Sauce: While the filled wontons bake, whisk together the apricot jam, reduced-sodium soy sauce, and unseasoned rice vinegar in a small bowl until smooth and well combined. This sauce will serve as a flavorful complement to the savory crab cups.
- Serve: Once cooked, carefully transfer the filled wonton cups to a serving platter. Garnish each cup with thinly sliced chives for a fresh, vibrant touch. Serve immediately alongside the sweet and sour apricot dipping sauce.
Notes
- Be sure to pick through the crab meat carefully to remove any shells for a better texture and eating experience.
- Softened cream cheese should be at room temperature to blend easily with the other ingredients.
- The wonton cups can be baked ahead and stored in an airtight container for a few hours before filling and baking again.
- For a spicier version, consider adding a dash of Sriracha or minced jalapeño to the crab filling.
- Use a light cooking spray to avoid excessive oiliness while ensuring crispiness.
- The sweet and sour sauce can be stored separately in the refrigerator for up to 3 days.
Keywords: Crab Rangoon, Wonton Cups, Crab Appetizer, Party Snacks, Baked Wontons, Cream Cheese Crab, Sweet and Sour Sauce
