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Crab Rangoon Cups Recipe

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★★★★★

5 from 58 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbyrita.com/crab-rangoon-cups-recipe/