Crab Rangoon Cups (Print Format)
Golden wonton cups filled with crab, cream cheese, garlic, and chives paired with a sweet-sour sauce.
# Ingredients:
→ Wonton Cups
01 -
12 wonton wrappers
02 -
Cooking spray
03 -
2 garlic cloves, finely grated
04 -
8 oz jumbo lump crab meat, picked over
05 -
4 oz cream cheese, softened
06 -
1/4 cup thinly sliced chives
07 -
1 tbsp reduced-sodium soy sauce
08 -
1/4 tsp kosher salt
→ Sweet & Sour Sauce
09 -
1/2 cup apricot jam
10 -
1 tbsp reduced-sodium soy sauce
11 -
1 tbsp unseasoned rice vinegar
12 -
Thinly sliced chives for garnish
# Steps:
01 -
Preheat oven to 400°F. Spray a 12-cup muffin tin with cooking spray. Press each wonton wrapper firmly into the cups, ensuring the bottom is flat. Lightly spray the tops of the wrappers with cooking spray.
02 -
Bake the wrappers for 8 to 10 minutes until golden brown and crisp.
03 -
In a medium bowl, combine grated garlic, crab meat, softened cream cheese, chives, soy sauce, and kosher salt. Mix thoroughly.
04 -
Divide the crab filling evenly among the baked wonton cups. Return to oven and bake for an additional 10 minutes until the filling is warmed through.
05 -
Whisk apricot jam, soy sauce, and rice vinegar in a bowl until smooth and combined.
06 -
Transfer filled wonton cups to a serving platter. Garnish with thinly sliced chives and serve with sweet and sour sauce on the side.
# Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat wonton cups in the oven or air fryer at 350°F until warm. Sauce can be prepared up to 5 days in advance.