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Mini Crab Rangoon Wonton Cups with Sweet Chili Sauce

Mini crab rangoon wonton cups are baked in a 24-cup mini muffin pan until the wrapper edges are golden brown and crisp. Creamy crab filling and sweet chili sauce make each warm cup easy to serve as an appetizer.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling 5 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the wonton cups
  • 1 tbsp vegetable oil
  • 24 wonton wrappers square, about 3 inches each
  • 1 block (8 oz) cream cheese softened
  • 4 oz crab meat drained and picked over for shell
  • 2 scallions thinly sliced (about 2 tablespoons)
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.125 tsp black pepper
For the sweet chili sauce
  • 0.5 cup sweet chili sauce

Equipment

  • 1 24-cup mini muffin pan

Method
 

Make the wonton cups
  1. Heat the oven to 350°F.
  2. Brush the wells of a 24-cup mini muffin pan with the vegetable oil.
  3. Press one wonton wrapper into each well, easing it to form a cup with the corners extending above the rim.
  4. In a medium bowl, mix the cream cheese, crab, scallions, soy sauce, Worcestershire sauce, garlic powder, and black pepper until evenly combined.
  5. Divide the filling among the wrappers, adding about 1 tablespoon to each.
  6. Bake for 15 to 18 minutes, until the wrapper edges are golden brown and crisp and the filling is hot.
  7. Cool the cups in the pan for 5 minutes.
  8. Carefully remove the cups.
Serve the sauce
  1. Pour the sweet chili sauce into a small bowl.
  2. Serve the sauce with the warm wonton cups.

Notes

For crisp edges, press each wrapper firmly into the muffin-pan wells and avoid overfilling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the wrappers can lose their crisp texture. For a dairy-free variation, use dairy-free cream cheese.