Best 7 Crab Rangoon Wonton Cups Recipes
Indulge in a delightful culinary journey with our delectable Crab Rangoon Wonton Cups, a harmonious blend of flavors and textures that will tantalize your taste buds. These crispy wonton cups are filled with a luscious mixture of crab, cream cheese, and seasonings, creating a savory and creamy filling. Served with a sweet and tangy sauce, these Crab Rangoon Wonton Cups are the perfect appetizer or snack for any occasion.
In addition to the classic Crab Rangoon Wonton Cups, our article also presents a tantalizing collection of wonton cup recipes that cater to various dietary preferences and flavor profiles. From the vegetarian-friendly Spinach and Feta Wonton Cups, bursting with fresh spinach and tangy feta cheese, to the indulgent Lobster Rangoon Wonton Cups, featuring succulent lobster meat in a creamy sauce, there's a wonton cup recipe for every palate.
For those seeking a spicy kick, the Jalapeño Popper Wonton Cups deliver a delightful combination of heat and flavor, while the Thai Chicken Wonton Cups offer a zesty blend of Thai spices and tender chicken. And for a sweet treat, the Nutella Wonton Cups, filled with rich Nutella and topped with powdered sugar, are sure to satisfy your sweet cravings.
With detailed instructions and helpful tips, our article guides you through the process of making these delightful wonton cups, ensuring that every bite is a culinary delight. Whether you're a seasoned chef or a home cook looking to impress your guests, these Crab Rangoon Wonton Cups and the accompanying recipes are sure to become your go-to appetizers and snacks.
CRAB WONTON CUPS
These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRAB RANGOON WONTON CUPS
Crab Rangoon Wonton Cups with all the flavors of your favorite Chinese appetizer but baked for less guilt snacking. Crispy, creamy and tasty, they're a guaranteed party hit!
Provided by Lalaine
Categories Appetizer
Time 35m
Number Of Ingredients 6
Steps:
- Lightly grease mini muffin pan with cooking spray. Place one wonton wrapper on each muffin cup and lightly spritz with cooking spray.
- Bake in a 350 F for about 8 to 10 minutes or until edges begin to brown. Remove from oven and allow to slightly cool.
- In a bowl, beat cream cheese with hand mixer until smooth and fluffy.
- Add crab meat, garlic, Worcestershire sauce, and 3/4 of the green onions. Stir to combine.
- Using a scoop, fill wonton cups with cream cheese mixture.
- Return to oven to bake for about 8 to 10 minutes or until filling is heated through.
- Remove from oven and top with remaining green onions. Serve immediately with dipping sauce of choice.
Nutrition Facts : Calories 173 kcal, Carbohydrate 27 g, Protein 12 g, Fat 1 g, Cholesterol 27 mg, Sodium 534 mg, Sugar 1 g, ServingSize 1 serving
CRAB RANGOON WONTON CUPS
If you love crab rangoon, you'll LOVE these baked Crab Rangoon Wonton Cups! They have all the flavors of your favorite Chinese appetizer in a baked wonton cup, which means they're not only better for you, but they're so much easier to make. Ready in 30 minutes or less, these bite sized wontons are the perfect appetizer for all your holiday parties....and guaranteed to be a HUGE hit. Serve them straight out of the oven or dip them in your favorite sweet & sour sauce. Any way you enjoy them, there's no question that this recipe is sure to become a favorite!
Provided by Cathy Trochelman
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Spray muffin pan with cooking spray.
- Place one wonton wrapper in each muffin cup; bake 10 minutes or until edges begin to brown.
- Remove from oven and cool slightly.
- In a medium mixing bowl, combine cream cheese, sour cream, 1 sliced green onion, worcestershire sauce, and soy sauce. Stir well.
- Place crab in a small food processor and process until finely chopped. Stir chopped crab into cream cheese mixture.
- Spoon filling into baked wonton shells; bake for an additional 8-12 minutes.
- Top with sliced green onions. Serve with sweet & sour or sweet chili sauce as desired.
Nutrition Facts : Calories 150 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 233 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRAB RANGOON
This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.
Provided by Carol Belle
Categories Appetizers and Snacks Seafood Crab
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
- Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g
CRAB RANGOON WONTON CUPS
Easier and less messy than the traditional kind, also lower in fat. This recipe only makes 12 appetizers, but can be doubled easily. This is an Inn recipe I found on the web.
Provided by Cookiegirlandi
Categories Crab
Time 30m
Yield 12 wonton cups
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Lightly spray 12 small muffin cups.
- Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
- Saute green onions.
- Melt cheeses and mayonnaise in pan.
- Add seasonings and lemon juice.
- Add filling (could be crab, shrimp, mushrooms) to heat only.
- Scoop into wonton cups.
- Bake 12-15 minutes until wontons are golden brown.
CRAB RANGOON DIP WITH CRISPY WONTON CHIPS
I love this creamy, tangy, savory crab rangoon dip with sweet chili sauce and cool crunch of green onion, and when served on the super crunchy and salty wonton chips... watch out! Fun twist to a familiar favorite.
Provided by NicoleMcmom
Categories Crab Dip
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
- Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
- Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
- While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
- Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).
Nutrition Facts : Calories 220.9 calories, Carbohydrate 9.3 g, Cholesterol 55.3 mg, Fat 16.4 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 10.2 g, Sodium 613.3 mg
CRAB RANGOON CUPS
Make and share this Crab Rangoon Cups recipe from Food.com.
Provided by KelBel
Categories Crab
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix first four ingredients together. Set aside.
- Spray wonton wrapper with non-stick cooking spray and place sprayed side down in mini-muffin tin.
- Place a heaping teaspoon of crab mixture in each cup.
- Bake 12-15 minutes.
- Remove from oven and top each with 1/2 teaspoon duck sauce.
Nutrition Facts : Calories 56.2, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.8, Sodium 186.2, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 3.3
Tips:
- Use a good quality crab meat. Fresh or frozen crab meat works best, but canned crab meat can also be used if it is well-drained.
- Don't overfill the wonton cups. They should be filled about two-thirds full, so that they don't overflow when they are fried.
- Fry the wonton cups in hot oil. This will help them to crisp up and prevent them from becoming soggy.
- Serve the crab rangoon wonton cups immediately. They are best when they are hot and crispy.
Conclusion:
Crab rangoon wonton cups are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit with your friends and family. With a little planning and preparation, you can make these tasty treats in no time. So, what are you waiting for? Give this recipe a try today!
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