Crab Rangoon Wonton Cups

I know that I’m not alone when I say that I love Crab Rangoon. I do. I love it. But, in the past, whenever I’ve gotten a taste for it, I’ve had to go out to my favorite Chinese restaurant. I’ve tried to make it home, but that can be a bit tedious. Filling those wraps, folding them, and then deep frying them is a lot of work, not to mention messy, and we won’t even talk about the lingering aroma it leaves in the house. Ugh.

If you like Crab Rangoon as much as I do, then you are really going to appreciate this recipe. These are baked. In addition, there is no tedious folding of the wonton wrappers, you just shove them into muffin cups, bake them, fill them, bake them again, and you have the most delicious, creamy Crab Rangoon filling, inside a satisfyingly crunchy shell. The filling and wonton cups can be made the day ahead of serving. When guests arrive, simply fill and bake.

If you prefer not to bother with the wonton wrappers, the filling can also be spread on top of English muffin halves, broiled, and quartered, yielding wonderful creamy crab toasts. Want to go carb-less? Spoon the filling into mushrooms and broil. Delicious!

Crab Rangoon Wonton Cups

12 Melissa’s wonton wrappers
8 ounces cream cheese, softened
1/4 cup sour cream
1 can lump crabmeat, drained
2 scallions, minced
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon soy sauce
Pinch of salt

Preheat oven to 350° F.

Spray 12-well muffin pan with cooking spray; set aside.

Place one wonton wrapper into each well, and bake for 10 minutes until the edges begin to turn brown. Remove from oven, and allow to cool slightly.

In a medium mixing bowl combine remaining ingredients, beating with a hand mixer until blended.

Divide filling among baked wonton shells; bake for an additional 8 to 12 minutes. Top with sliced scallions, if desired. Serve with sweet-and-sour sauce or hot mustard, optional.

Makes 12.