My baked crab rangoon cups are a quicker, easier version of a classic appetizer. I stuffed crispy baked wonton cups with creamy and spicy crabmeat filling to create this tasty appetizer. Made in just 20 minutes with no messy frying required these baked crab rangoons are my favorite easy appetizer to toss in the oven as guests arrive. Perfect for game days and celebrations!
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Crispy, creamy, and delicious is a total understatement of just how good these baked crab rangoon cups are. I made classic crab rangoons even easier by baking them in the oven in wonton cups. Filled with tangy cream cheese, fresh crabmeat, and melty cheese, these appetizer cups look fancy but taste like comfort food!
What’s in This Baked Crab Rangoon Recipe?
- Wonton Wrappers: Create the perfect bite-sized crispy cups!
- Olive Oil: Helps the wontons crisp up in the oven.
- Cream Cheese: Creates a rich and tangy base for the filling.
- Mayonnaise: Helps loosen the cream cheese while keeping the filling rich.
- Crab Meat: Make sure to use the best quality crab you can— it really makes a difference!
- Green Onion: Adds a pop of color and freshness.
- Lime: Adds a touch of acidity to the filling.
- Cheese: I like using a mix of mozzarella and cheddar in this recipe, but use whatever shredded cheese you have on hand– just make sure not to use anything too strong or it will overpower the crab.
- Soy Sauce: Adds a salty and umami flavor to the filling.
- Worcestershire Sauce: Adds a tangy and umami flavor to the filling.
- Garlic Powder: Enhances the savory flavor of the filling.
Tips for Success
- If you have a food processor you can use it to make the filling nice and smooth, otherwise you can mix by hand or with a hand mixer.
- You can assemble these beauties 4 hours in advance. Follow the recipe up until you need to bake the filled wontons. Then cover them loosely and store in the fridge until you’re ready to for the final bake.
How to Store and Reheat
Store leftover baked crab rangoon cups in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes, or until warmed through.
Serving Suggestions
I love to serve these baked crab rangoon cups with sweet chili sauce (pictured), yum yum sauce, or Korean BBQ sauce for dipping. They’re a great bite to add to your game day appetizer spread!
5-Star Review
“These are perfect. Followed the recipe directly. ❤️” -Don Hillebrand
Baked Crab Rangoon Cups Recipe
Ingredients
- 24 wonton wrappers
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 2 tablespoons mayonnaise
- 6 ounces crab meat drained
- 1 green onion chopped
- 1 lime juiced
- ¼ cup shredded cheese
- 1 tablespoon soy sauce
- 1 teaspoon sriracha optional
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 375°F.
- Brush each of the wontons on both sides with olive oil and then push them into the well of a mini-muffin pan to create a small cup. Bake for 5 minutes, or until the wontons are no longer limp.24 wonton wrappers, 2 tablespoons olive oil
- While the wontons are baking, combine the remaining ingredients (cream cheese, mayonnaise, crab meat, green onion, lime juice, shredded cheese, soy sauce, sriracha, Worcestershire sauce, and garlic powder) in a small bowl.4 ounces cream cheese, 2 tablespoons mayonnaise, 6 ounces crab meat, 1 green onion, 1 lime, ¼ cup shredded cheese, 1 tablespoon soy sauce, 1 teaspoon sriracha, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder
- Fill each of the wonton cups with crab rangoon dip. Bake for an additional 8-10 minutes, or until the shells are golden brown on the outside and the filling is hot all the way through. Garnish with additional green onion, if desired.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
ADVICE: Do the lime to taste. 1 lime juiced was too powerful for my liking, I added sugar to try and balance it a bit. I also used 8 oz crab because that’s how it came and I didn’t want to waste it. Turned out great.
Thanks for the tips, Alexis!
These are perfect. Followed the recipe directly. ❤️
Thanks for sharing, Don!
I think a Tablespoon of soy must be a mistake, otherwise I don’t understand how the filling in the pictures is so light in color and what I made was so dark. The Worcester and soy overpowered all other ingredients.