Baked Crab Rangoon Wonton Cups by @spinachandbacon

29 min

12 servings

🥟

24

Wonton wrappers

🥑

5 ml

Avocado oil spray

🦀

230 g

Crab rangoon dip

🌶️

60 ml

Sweet chili sauce

  1. Preheat
    • avocado oil spray

    Preheat the oven to 350°F (175°C). Lightly coat all 24 wells of a mini muffin pan with avocado oil spray.

  2. Press
    • wonton wrappers

    Press 1 wonton wrapper into each well of the prepared mini muffin pan, forming small cups with the edges extending above the pan.

  3. Spray
    • wonton wrappers
    • avocado oil spray

    Spray the wonton wrappers lightly with avocado oil spray. Bake the empty wonton cups for 10 minutes, until the edges are lightly golden and crisp.

  4. Slice
    • green onion
    • cream cheese
    • sour cream

    Finely slice the 2 green onion stalks. Add the softened cream cheese and sour cream to a mixing bowl.

  5. Mix
    • cream cheese
    • sour cream
    • crab meat

    Mix the cream cheese and sour cream until smooth. Fold in the crab meat and sliced green onion.

  6. Add
    • soy sauce
    • garlic powder
    • Crab rangoon dip

    Add the soy sauce, Worcestershire sauce, garlic powder, and black pepper. Stir until the crab Rangoon filling is evenly combined.

  7. Spoon
    • wonton wrappers
    • crab meat
    • cream cheese

    Remove the baked wonton cups from the oven. Spoon about 1 tablespoon of crab Rangoon filling into each wonton cup.

  8. Bake
    • wonton wrappers
    • crab meat
    • cream cheese

    Bake the filled wonton cups for 8 to 10 minutes, until the filling is hot and the wonton edges are deeply golden.

  9. Cool
    • sweet chili sauce
    • Crab rangoon dip

    Let the cups cool for 3 minutes. Drizzle each baked crab Rangoon wonton cup with sweet chili sauce before serving.

Baked Crab Rangoon Wonton Cups by @spinachandbacon

29 min

12 servings

🥟

24

Wonton wrappers

🥑

5 ml

Avocado oil spray

🦀

230 g

Crab rangoon dip

🌶️

60 ml

Sweet chili sauce

Preparation Steps

  1. Step 1/9

    Preheat the oven to 350°F (175°C). Lightly coat all 24 wells of a mini muffin pan with avocado oil spray.

    🥑avocado oil spray
    🧁mini muffin pan

  2. Step 2/9

    Press 1 wonton wrapper into each well of the prepared mini muffin pan, forming small cups with the edges extending above the pan.

    🥟wonton wrappers
    🧁mini muffin pan

  3. Step 3/9

    Spray the wonton wrappers lightly with avocado oil spray. Bake the empty wonton cups for 10 minutes, until the edges are lightly golden and crisp.

    🥟wonton wrappers
    🥑avocado oil spray
    🧁mini muffin pan

  4. Step 4/9

    Finely slice the 2 green onion stalks. Add the softened cream cheese and sour cream to a mixing bowl.

    🧅green onion
    🧀cream cheese
    🥛sour cream
    🔪knife
    🪵cutting board
    🥣mixing bowl

  5. Step 5/9

    Mix the cream cheese and sour cream until smooth. Fold in the crab meat and sliced green onion.

    🧀cream cheese
    🥛sour cream
    🦀crab meat
    🧅green onion
    🥣mixing bowl
    🥄spatula

  6. Step 6/9

    Add the soy sauce, Worcestershire sauce, garlic powder, and black pepper. Stir until the crab Rangoon filling is evenly combined.

    🥢soy sauce
    🥫Worcestershire sauce
    🧄garlic powder
    ⚫black pepper
    🥣mixing bowl
    🥄spatula
    🥄measuring spoons

  7. Step 7/9

    Remove the baked wonton cups from the oven. Spoon about 1 tablespoon of crab Rangoon filling into each wonton cup.

    🥟wonton wrappers
    🦀crab meat
    🧀cream cheese
    🥛sour cream
    🧅green onion
    🥢soy sauce
    🥫Worcestershire sauce
    🧄garlic powder
    ⚫black pepper
    🧁mini muffin pan
    🥄spatula
    🥄measuring spoons

  8. Step 8/9

    Bake the filled wonton cups for 8 to 10 minutes, until the filling is hot and the wonton edges are deeply golden.

    🥟wonton wrappers
    🦀crab meat
    🧀cream cheese
    🧁mini muffin pan

  9. Step 9/9

    Let the cups cool for 3 minutes. Drizzle each baked crab Rangoon wonton cup with sweet chili sauce before serving.

    🌶️sweet chili sauce
    🧁mini muffin pan
    🥄measuring spoons

Composition

Ingredients

Types

Grains, Fats and Oils, Condiments

Ingredients

Wonton wrappers, Avocado oil spray, Crab rangoon dip, Sweet chili sauce

Notes

Crab rangoon dip (from the linked recipe, used as filling), Sweet chili sauce (for topping)

Allergens

Gluten, Egg

Dietetics

Dietary regimen

Pescatarian, Nut-Free

Calories

135 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 11g, Fat: 7g, Saturated fat: 3.5g, Fiber: 0.5g, Sugar: 3g

Nutritional Information

Minerals

Calcium: 65mg, Iron: 0.8mg, Sodium: 310mg, Potassium: 90mg

Vitamins

Vitamin A: 80mcg RAE, Vitamin B12: 0.8mcg, Vitamin C: 1.5mg

Preparation

Time Information

Preparation

10 minutes

Cooking

19 minutes

Overall

29 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mini muffin pan, mixing bowl, spatula, measuring cups, measuring spoons, knife, cutting board

Appliances

Oven

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Christmas dinner, Holiday party, Seven Fishes, Potluck, Game day, Cocktail party

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

American, Chinese

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Smooth

Flavors

Savory, Sweet, Tangy, Creamy, Mildly spicy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours because the filling contains seafood and dairy), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in an oven at 350°F (175°C) for 5 to 8 minutes to restore crispness), freezer : 1 month (Freeze in a single layer before transferring to a freezer-safe container,Freeze without sweet chili sauce when possible,Reheat from frozen in an oven at 350°F (175°C) until hot)