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Crab Rangoon Cups

Crab Rangoon Cups

Delicious Crab Rangoon Cups filled with crab meat and cream cheese, served with sweet and sour sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Asian
Servings 12 cups
Calories 200 kcal

Equipment

  • muffin tin
  • mixing bowl

Ingredients
  

Wonton Cups

  • 12 wrappers wonton
  • 1 spray cooking spray
  • 2 cloves garlic finely chopped or grated
  • 8 oz. jumbo lump crab meat picked over
  • 4 oz. cream cheese softened
  • ¼ cup chives thinly sliced
  • 1 Tbsp. reduced-sodium soy sauce
  • ¼ tsp. kosher salt

Sweet & Sour Sauce

  • ½ cup apricot jam
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. unseasoned rice vinegar
  • chives thinly sliced, for serving

Instructions
 

Preparation

  • Arrange a rack in center of oven; preheat to 400°. Spray a standard 12-cup muffin tin with cooking spray. Press a wonton wrapper into each cup, making sure bottom is pressed flat. Spray tops of wrappers with cooking spray.
  • Bake wrappers until golden brown and starting to crisp, 8 to 10 minutes.
  • Meanwhile, in a medium bowl, mix garlic, crab, cream cheese, chives, soy sauce, and salt. Divide filling among wonton cups.
  • Continue to bake wontons until filling is warmed through, about 10 minutes more.
  • In a medium bowl, stir jam, soy sauce, and vinegar until combined.
  • Transfer wontons to a platter. Top with chives. Serve with sauce alongside.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 500mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword Crab Rangoon Cups, crab recipe, Easy Recipe, finger food, Party Food, wonton appetizer
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