Description
Indulge in the rich, creamy flavors of these Baked Crab Rangoon Cups – a delightful appetizer that’s easy to make and guaranteed to impress your guests.
Ingredients
– 8 ounces cream cheese, softened
– 6 ounces lump crab meat, drained and flaked
– 2 green onions, thinly sliced
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon garlic powder
– 1/4 teaspoon ground ginger
– 24 wonton wrappers
– 1 tablespoon sesame seeds (optional)
– Vegetable oil for brushing
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin.
2. In a medium bowl, mix together the cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, and ground ginger until well combined.
3. Press a wonton wrapper into each muffin cup, pressing it into the sides to form a cup shape.
4. Spoon about 1-2 tablespoons of the crab mixture into each wonton cup.
5. Brush the edges of the wonton wrappers with a small amount of vegetable oil.
6. Bake for 18-20 minutes, or until the wonton wrappers are golden brown and crispy.
7. Sprinkle the baked crab rangoon cups with sesame seeds (if using) and serve warm with a dipping sauce of your choice.
Notes
These baked crab rangoon cups can be made ahead of time and reheated just before serving. For a crispier texture, you can also fry the wonton wrappers in oil for 1-2 minutes before filling and baking.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Baking
- Cuisine: American