Crab Rangoon Cups

Crab Rangoon Cups

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Crab Rangoon Cups

Crab Rangoon Cups

Prep Time 15 minutes
Cook Time 15 minutes
Servings 8


  • 1 package refrigerated wonton skins - 24 skins
  • Cooking spray
  • 6 ounces cream cheese (about 3/4 of an 8-ounce block) - softened to room temperature
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Sriracha sauce - optional
  • 2 teaspoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 8 ounces crab meat - canned or imitation
  • 2 green onions, finely chopped - optional


  • Preheat oven to 375F.
  • Spray both sides of the wonton wrapper with cooking spray and place snugly into mini muffin pans.
  • Bake for 3 to 4 minutes until the edges are beginning to get golden brown and crisp.
  • While the wonton skins are baking, in a large bowl, use a mixer to beat together the cream cheese, mayonnaise, Sriracha, and a little salt and pepper.
  • Fold in crab meat and half of the green onions by hand.
  • Spoon about 1 tablespoon of filling into each wonton cup.
  • Return to the oven and bake for an additional 4 to 5 minutes or until wontons are golden and filling in warm.
  • Garnish with green onion.
  • Serve warm.


Calories: 287kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 577mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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