Crab is a big part of our Christmas Eve celebration. Usually in the form of crab cakes or Alaskan king crab legs. If you like to use crabmeat for your holiday celebrations you’ll love these Crab Rangoon Wonton Cups! They make the celebration so easy and you can serve it for any occasion.
If you love take-out crab rangoon, you’ll LOVE these baked Crab Rangoon Wonton Cups! They have all the flavors of your favorite Chinese appetizer but because we’ve made it using vegan wonton wrappers and we’ve baked them they’re not only better for you, they’re even easier to make.
Ready in 30 minutes or less, these bite-sized wontons are the perfect appetizer for all your holiday parties….and are a guaranteed hit.
We like to serve them straight out of the oven but they are also great cold. If you want even more flavor dip them in your favorite sweet & sour sauce or serve them with a lemon aioli sauce.
Any way you enjoy them, this easy recipe is sure to become a favorite!
Sometimes while I’m experimenting with recipe development I try something just to see how it will work. Today I had a bit of crab left over because I made a double batch. I decided to try using Pilsbury crescent dough. I rolled out a rectangle and cut it into equal squares. I put a spoon full of the crab mixture on to the center of each square. I met opposite corners with the dough and squeezed the dough shut.
OKAY OKAY anyone who has ever made perfect consistent dumplings will be cracking up at my horrible skills displayed here. BUT these little bundles of crab wrapped in crescent dough were pretty good. Not as good as the wonton cups but worth a try anyway. I baked them at 350 until they were light toasty brown.
Crab Rangoon Wonton Cups
- One pack of wonton wrappers
- ( look for them in the produce or refrigerated section of the store)
- I lb lump crab
- 8oz cream cheese
- 1/4 cup sour cream
- Kosher salt and fresh ground pepper
- Pinch of cayenne pepper
- 1 tsp Worcestershire sauce
- 2Tbs fresh lemon juice
- 1-3 tsp hot sauce like Sriracha or Cholula
- 3 sliced green onions plus extra for garnish.
- Lemon wedges
- Preheat oven to 350°.
- Spray mini muffin pan with cooking spray.
- Place one wonton wrapper in each muffin cup.
- In a medium mixing bowl or food processor, combine cream cheese, sour cream, 3 sliced green onions, Worcestershire sauce, lemon juice, hot sauce, cayenne pepper and salt and pepper. Combine well.
- Use a fork to flake apart the crab meat. Stir crab into cream cheese mixture. Combine well.
- Spoon filling into the wonton shells; bake 12 minutes. Check to see if the wontons are browning at the edges. Cover pan loosely with foil or parchment so the bottoms can bake without burning the tops. Bake 5-8 minutes longer.
- Note. I tried pre-baking the shells so the bottoms would brown quicker without letting the tops get too dark. In 8 minutes the wontons were completely cooked. I felt this step made the wontons too crispy for the crab Rangoons. See note.
- Top the cooked Crab cups with sliced green onions.
- Serve warm.
The step of precooking wontons is unnecessary HOWEVER this quick bake of wontons makes a delicious chip for your favorite dip. I make them to serve with salsa and guacamole. Lighter and less calories than corn chips.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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