Dessert

Baked Crab Rangoon Cups Recipe

ByHarry Bern January 3, 2026January 3, 2026

Introduction

Baked Crab Rangoon Cups offer a delightful twist on the classic appetizer, combining crispy wonton wrappers with a creamy crab filling. These bite-sized treats are perfect for parties or a flavorful snack any time you crave something savory and cheesy.

The image shows a white round plate on a white marbled surface, holding several golden-brown crispy wonton cups filled with a creamy, pale yellow mixture with small green onion pieces on top. Each wonton cup has a delicate, crinkled texture with edges that are browned and slightly curled. On the left side of the plate, there is a small white round bowl filled with a smooth, deep red dipping sauce. The overall scene looks bright and fresh, with a soft background that has white and gray striped fabric in the back. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Brush both sides of each wonton wrapper with olive oil, then gently press them into the wells of a mini-muffin pan to form small cups. Bake for 5 minutes, or until the wontons become firm and are no longer limp.
Step 3: While the wonton cups bake, mix together cream cheese, mayonnaise, crab meat, chopped green onion, lime juice, shredded cheese, soy sauce, sriracha (if using), Worcestershire sauce, and garlic powder in a bowl until well combined.
Step 4: Remove the wonton cups from the oven and fill each one with the crab mixture.
Step 5: Return the filled cups to the oven and bake for an additional 8 to 10 minutes, until the edges are golden brown and the filling is heated through.
Step 6: Optionally, garnish with extra chopped green onion before serving.

Tips & Variations

For extra crispiness, drizzle a little more olive oil over the filled cups before the final bake.
Substitute crab meat with cooked shrimp or canned crab for convenience.
Adjust the sriracha to your preferred spice level or omit it entirely for a milder flavor.
Use a mix of cheeses like cheddar and mozzarella for a richer filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispness. Avoid microwaving to prevent sogginess.