Crispy, creamy, and delicious is a total understatement of just how good these baked crab rangoon cups are. I made classic crab rangoons even easier by baking them in the oven in wonton cups. Filled with tangy cream cheese, fresh crabmeat, and melty cheese, these appetizer cups look fancy but taste like comfort food!
Tips for Success
If you have a food processor you can use it to make the filling nice and smooth, otherwise you can mix by hand or with a hand mixer. You can assemble these beauties 4 hours in advance. Follow the recipe up until you need to bake the filled wontons. Then cover them loosely and store in the fridge until you’re ready to for the final bake.
How to Store and Reheat
Store leftover baked crab rangoon cups in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes, or until warmed through.
Serving Suggestions
I love to serve these baked crab rangoon cups with sweet chili sauce (pictured), yum yum sauce, or Korean BBQ sauce for dipping. They’re a great bite to add to your game day appetizer spread!
