Crab Rangoon Wonton Cup Appetizer

Time: 30 minutes

I always struggle with appetizers – I can never think of an appetizer to make when having guests!!! I am not sure why… Anyways, when I was in University, I had a go-to crab layered dip appetizer that I made way too often and then didn’t make it for at least a decade (maybe 2)… I’ve reconstructed it into individual appetizers! They are good, but should be made and then consumed right away as the wonton cups do get soft… An alternative is to just toast the wontons on a sheet and then use them in the layered dip…

Music Selection: Cee Lo & Jack Black – Kung Fu Fighting


24 wonton wrappers

12 oz (250 g) cream cheese, at room temperature

¼ cup sour cream

1 can crab meat, drained (4 oz)

2 green onions, thinly sliced

2 Tbsp mayonnaise

½ tsp Worcestershire sauce

¼ tsp soy sauce

½ cup Heinz chili sauce


Preheat oven to 350 deg F.

Spray mini muffin tins with cooking spray.

Press one wonton into each muffin cup. Bake for 10 minutes, or until brown. Let cool.

In large bowl, beat cream cheese, sour cream, mayonnaise, Worcestershire sauce and soy sauce. Mix in the green onions.

When won tons are cooled and you are ready to eat these (they will get too soft if you leave them long), place a good tablespoon of the cream cheese mix in each wonton cup. Then add a ½ to 1 tsp of chili sauce and top with a pinch of the crab meat.

Serve immediately!

Alternative: Toast the wontons flat on a sheet for 10 minutes and let cool. On a large bowl, place the mixed cream cheese (with sour cream, mayo, worcestershire, soy sauce & green onions). Then top with 1 cup of the chili sauce. Sprinkle the entire drained can of crab meat on top. Use the wontons as chips for the dip!

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