August 11, 2022
Chicago 12, Melborne City, USA

Baked Crab Rangoon Cups

Baked Crab Rangoon Cups


  • 8 Ounces Lump Crab Meat (use the good stuff here!)
  • 6 ounces Cream Cheese
  • 3 Tablespoons Hellman's Mayonnaise
  • Salt/Pepper/Frank's Hot Sauce to taste
  • Big Handful of Chopped Chives
  • 18 Wonton Wrappers
  • 2 Tablespoons olive oil


  1. In a mixer, beat cream cheese and mayo until smooth.
  2. Fold in the chives and lump crab meat gently and season generously with salt, pepper and Frank's Hot Sauce.
  3. Spray a mini muffin tin with Pam.
  4. Lay one wonton wrapper into each muffin cup.
  5. Divide the mixture into the wonton wrappers. A small ice cream scoop helps.
  6. Lightly brush the exposed parts of the wonton wrappers with olive oil.
  7. Sprinkle with extra chives, if desired.
  8. Bake at 350 for about 20 minutes until edges are golden.
  9. Serve with Tamari!

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