Looking for an easy appetizer to serve your guests this holiday season? Crab rangoon cups are the perfect solution! These bite-sized cups are easy to make and even easier to eat. All you need are a few simple ingredients and the best part is that they can be made ahead of time so you don't have to worry about last minute preparations. Serve them up with a side of sweet and sour sauce for a delicious appetizer that everyone will love!
Being from Eastern Canada, I'm pretty obsessed with seafood.
Bake it, fry it, steam it – I don't care – if it's seafood there's a good chance it'll be gone from my plate in less than 2 minutes. lol (Don't judge me! :p)
Well, If you're a seafood lover like me, you're going to LOVE these Crab Rangoon Appetizer Cups! 🙂
These Crab Rangoon cups are such an easy recipe to make and are completely addictive… meaning make sure there's enough for everyone 'cause they tend to be a huge hit! 😀 These are the perfect appetizer for serving at parties and especially during Christmas time and the Holidays.
They are so easy to make that you might even want to make a double batch!
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
What is Crab Rangoon?
Crab Rangoon is a popular American-Chinese fusion appetizer that's quite often found at buffets. It's an Americanized appetizer inspired by Chinese cuisine and Polynesian culture, but with the addition of cream cheese, which is not used in traditional Asian cuisine.
Classic Crab Rangoon found in restaurants are deep fried wonton wrappers bundled to contain crab (or imitation crab) and a cream cheese filling, often served with sweet and sour sauce.
Crab rangoon can also be made into appetizer cups like the ones you see in this post. Traditionally, wonton wrappers are used, but you can also use soft flour tortillas cut into small circles using a cookie cutter.
The combination of sweet and sour sauce, cream cheese, and seafood used in crab rangoon is uniquely American but was inspired by a variety of different sources; the sweet tropical flavors associated with Polynesian cooking, and the mid-century American trend of adding cream cheese to just about everything.
Crab Rangoon is also inspired by the already popular Chinese restaurant recipe for fried wonton wrappers! It's a true example of fusion cooking with sources of inspiration taken from many places to make something very unique and delicious.
How was Crab Rangoon invented?
Crab Rangoon was likely invented by American restaurateur Victor Bergeron and his employee Joe Young in the late 1940's or early 1950's, and originally served at Trader Vic's Tiki Restaurant and Bar. Fried wontons were already an American-Chinese food staple going back several decades and these men were likely inspired by the idea of adding some filling to this existing recipe to come up with something new.
Trader Vic's Tiki Restaurant and Bar was one of the first themed restaurant chains ever launched in America. Becoming popular in the 1950's and 1960's, these restaurants featured a tropical décor with painted Tiki masks, Polynesian artifacts and wooden furniture, all inspired by the stereotypical idea of a “tropical and laid back” South Pacific Polynesian culture.
This south pacific, luxury island getaway vibe needed to be complimented with new kinds of exotic drinks like Maui Thais (making their first appearance at Trader Vic's) and new types of exotic fusion cuisine, boldly incorporating seafood with cream cheese and sweet sauces or steak sauces for a suitably tropical dish.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
What Ingredients are used to make Crab Rangoon Cups?
The filling for this appetizer is made with a combination of cream cheese, green onions, garlic powder, some Worcestershire sauce, and of course crab meat – yum yum yummy!!
The combination of ingredients makes for a nice mild but savory flavor. This unique combination of cream cheese with crab meat is often complimented by being served with a sweet and sour sauce. MMmm mm!
For the recipe in this post as seen in the pictures, I've used mini tortillas instead of traditional Chinese wonton wrappers and my variation is not deep fried, but baked in a muffin tin!
If you'd like to use the traditional wonton wrappers for this recipe, I've also included the instructions for that, so no worries!
By the way, at the grocery store, you can find wonton wrappers in the produce section in the refrigerated section.
Can I substitute tortillas for wonton wrappers?
Yes! The traditional Crab Rangoon is made with Chinese wonton wrappers, but I find it's convenient and easy to use soft flour tortillas to hold the filling, if that's what you have on hand.
They're delectable either way, but both approaches will give slightly different results. The texture of the crab Rangoon cups will be crunchier with wonton wrappers, and with tortillas the texture will be more like that of crispy Mexican tacos.
I prefer to use small soft flour tortillas because they're easy to work with but you can cut larger tortillas down to the desired size with a metal cookie cutter.
Is there actually crab in crab Rangoon?
When crab Rangoon was originally served at Trader Vic's Tiki Restaurant and Bar, the dish included actual crab and A1 steak sauce. However, if you are going to order crab Rangoon today from a Chinese takeout restaurant then you are almost 100% guaranteed to be served with the far cheaper, but just as delicious, imitation crab.
If you're making it at home, the choice is yours, real crab is lovely but imitation crab is just as good taste and texture wise.
Are cream cheese wontons the same as crab Rangoon?
The only real difference between crab Rangoon and cream cheese wontons is that Crab Rangoon is made with crab meat (or imitation crab meat) while cream cheese wontons are generally made without it. Cream cheese wontons generally contain only a mixture of cream cheese and seasonings.
What is the difference between crab wontons and crab Rangoon?
Crab wontons and crab rangoon are essentially the same appetizer but just known by a different name!
Crab rangoon has also sometimes been called crab puffs or rangoon puffs.
Why are they called Crab Rangoon?
It's a question that cannot be confirmed with 100% accuracy. I've heard before that crab Rangoon has the word crab in it not because it is served with crab, but because the deep fried cheese wontons that hold the filling resemble crab claws. Although when crab Rangoon was originally served in the 1950's it was indeed made with authentic crab.
At the time that crab Rangoon was popularized, Rangoon was the largest city and capital of Burma. Both of these city and country names are historical artifacts, as the city of Rangoon is now called Yangon and the country of Burma is now called Myanmar. I would speculate that Victor Bergeron wanted to give a veneer of “Asian authenticity” to his American-Chinese cream cheese, seafood hybrid meal and naming the meal after a city in Burma would hide the “non-authentic” American nature of the meal, making it seem (at least to Americans, the primary customer) like highly exotic Burmese food.
Should I use Tortillas or Wontons to make my Crab Rangoon Cups?
If you're looking for an easy and delicious appetizer to make for your next party or get-together, crab rangoon cups are the perfect choice! But what's the best way to make them? Should you use tortillas or wontons?
Both tortillas and wontons can be used to make crab rangoon cups, but it really comes down to personal preference.
If you're looking for the easiest option, go with tortillas. If you want something that's more traditional, go with wontons. Either way, your guests are sure to love these absolutely delicious little appetizers!
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to make Crab Rangoon Cups – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make Crab Rangoon Cups!
Please note that I've included the instructions for the baked appetizer cups version of Crab Rangoon as well as the traditional deep fried version using wonton wrappers. Both versions are wonderful, but it's really up to you which you'd prefer!
Make the Cream Cheese Filling
Begin by creating filling by mixing together room temperature cream cheese, garlic powder, Worchestershire sauce, Old bay seasoning, mayonnaise, some chopped green onions, and the crab meat (or imitation crab). You can mix this by hand using a spoon, stand mixer or hand mixer – it's up to you! Set aside until needed.
To make Cups Version of the Recipe
– Baked Crab Rangoon Cups – As seen in the photos for this post
Pre-heat the oven to 425°F and spray a 12 cup muffin tin with cooking spray or coat with a little cooking oil. Place the mini tortillas in the muffin cups so that they form little bowls. If using wontons to make crab rangoon wonton cups, place them in the muffins tin the same way as described for the mini tortillas.
Next, the cream cheese crab mixture is dropped evenly into each tortilla cup or wonton cup in the muffin tin. On top of each cup, sprinkle the shredded cheese. Bake in the oven for about 18 minutes.
When they finish baking, they should have slightly golden tops and the cheese should be a little bubbly. Sprinkle the remaining green onion on top of each crab cup, then allow to rest for 5 minutes before serving. Serve warm as an appetizer.
To make the parcel version of the Recipe
– The Deep fried Restaurant version not (yet!) pictured in this post
The parcel version of this recipe is best done with traditional wonton wrappers rather than tortillas. Tortillas have a harder time keeping their little package shape when filled, so it's best to use wontons if you want the traditional restaurant version!
To deep fry crab rangoon, heat up oil in a large pot or deep fryer to 350 degrees. Cut the wonton wrappers into 4-6 inch squares (if not already the right size). Working with one wrapper at a time, place some cream cheese crab filling in the center of the wrapper. Wet the edges of the wrapper with water and fold the wrapper in half, pressing the edges together to seal.
Once you get practice, you can try making them into different shapes, but for now, the easiest shape to work with is to simply fold the wonton wrapper in half to create a little rectangle with a pocket of cream cheese filling.
Place the wonton in the hot oil and cook for 2-3 minutes until golden brown. Remove from the oil and drain on a wire rack over a baking sheet.
Serve with sweet and sour sauce or your favorite dipping sauce.
What is the Best Crab to use when Making Crab Rangoons
For this recipe, you can use lump crab meat or imitation crab. Either work great, so it's up to you!
Crab Rangoon Recipe Variations:
- I use Tortillas for the Rangoon cups but you can go the traditional route and use Wontons as well.
- To make your Crab Rangoon filling the same way as the original Crab Rangoon served at Trader Vic's Restaurants during the 1950's and 60's you can follow these steps: Replace the Worcestershire sauce with A-1 Steak Sauce to the cream cheese mixture, spoon some of the mixture into a wonton wrapper then twist the top to create a small package, then deep fry until crispy and golden. Make sure to use authentic crab, not imitation crab, to keep it exact to the original Trader Vic's recipe.
- If you want a bit of a kick to your Crab Rangoon, add some red pepper flakes to the mixture.
What to serve with Crab Rangoon
Dipping Sauces: Typically crab Rangoon is served with sweet and sour sauce. However there are plenty of other sauces that work well, such as a hot mustard sauce, a plum sauce, teriyaki sauce, Szechuan sauce, soy sauce, or duck sauce.
You can also serve your crab rangoon nicely along with:
- Fried Rice
- Lo Mein
- Chow Mein
- Egg Rolls
- Dumplings
- Other seafood such as: crab legs, scallops, shrimp, etc
- Vegetables sides such as;
Can I make Crab Rangoon ahead of time?
Absolutely! These Crab Rangoon cups are perfect for making ahead of time. You can bake them or deep fry them a day or two in advance and store them in the fridge or freezer until you're ready to serve.
Can I freeze Crab Rangoon Cups?
Crab Rangoon can be frozen, but if you are making it with wontons wrappers instead of tortilla cups, the texture of the wonton wrapper may change after being frozen.
To freeze Crab Rangoon, place them on a baking sheet and flash freeze for 30 minutes. Once they are frozen solid, transfer to airtight container and store in the freezer for up to 2 months.
How to Store and Reheat Leftover Crab Rangoon Cups
How long are Crab Rangoon Cups good for?
Before storing store your crab Rangoon cups, wait until they have cooled down completely before placing them in an airtight container.
Crab rangoon cups will keep them in the fridge for up to 3 days or in the freezer for up to 2 months.
To reheat Crab Rangoon cups, preheat oven to 350 degrees F. Place the cups on a baking sheet and bake for 5-7 minutes, cook until heated through.
Crab Rangoon Cups
- Total Time: 28 minutes
- Yield: 12 1x
Ingredients
- 7 oz (200 g) Cooked crab meat (imitation crab is also great in this recipe!)
- 8 oz (250 g) plain cream cheese, room temperature
- 2 green onions, chopped and divided
- ¼ tsp garlic powder
- ½ tsp Worchestershire sauce
- ¼ tsp Old Bay seasoning
- ¼ cup mayonnaise (use the real stuff – not salad dressing)
- 1 cup of shredded cheese (I used a 4 cheese blend of Provolone, Mozzarella, Parmesan and Swiss)
- 12 mini round tortillas (I used President's Choice Mini Tortillas) or use a cookie cutter to cut smaller circles from larger tortillas. 🙂
OR a package of wonton wrappers
Instructions
Please note that I've included the instructions for the baked appetizer cups version of Crab Rangoon as well as the traditional deep fried version using wonton wrappers. Both versions are wonderful, but it's really up to you which you'd prefer!
Make the Cream Cheese Filling
Begin by creating filling by mixing together cream cheese, garlic powder, Worchestershire sauce, Old bay seasoning, mayonnaise, and half of the chopped green onions. Next, add your crab meat (or imitation crab) to the cream cheese mixture gently – it's nice to have some chunks of meat in the crab cups so try to be gentle – just don't over mix. Set aside until needed.
To make the Appetizer Cups Version of the recipe
As seen in the photos for this post
- Pre-heat the oven to 425°F.
- Spray a 12 cup muffin tin with cooking spray.
- Place the mini tortillas or wonton wrappers in the muffin cups so that they form little bowls. You can fold the edges if you need to so they will fit.
- Next, spoon the cream cheese crab mixture evenly into each cup in the muffin tin.
- On top of each crab cup, sprinkle the shredded cheese.
- Place into the oven to bake for about 18 minutes.
- When they finish baking, they should have slightly golden tops and the cheese should be a little bubbly.
- Sprinkle the remaining green onions on top of each crab cup, then allow to rest for 5 minutes before serving.
- Serve warm as an appetizer along with sweet and sour sauce or your favorite dipping sauce.
To make The Deep fried Restaurant Parcel Version
Not (yet!) pictured in this post
The parcel version of this recipe is best done with traditional wonton wrappers rather than tortillas. Tortillas have a harder time keeping their little package shape when filled, so it's best to use wontons if you want the traditional restaurant version!
- To deep fry crab rangoon, heat up oil in a large pot or deep fryer to 350 degrees.
- Cut the wonton wrappers into 4-6 inch squares (if not already the right size). Working with one wrapper at a time, place some cream cheese crab filling in the center of the wrapper. Wet the edges of the wrapper with water and fold the wrapper in half, pressing the edges together to seal. Once you get practice, you can try making them into different shapes, but for now, the easiest shape to work with is to simply fold the wonton wrapper in half to create a little rectangle with a pocket of cream cheese filling.
- Place the wonton in the hot oil and cook for 2-3 minutes until golden brown. Remove from the oil and drain on a wire rack over a baking sheet.
- Serve with sweet and sour sauce or your favorite dipping sauce.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Appetizer
- Method: Bake or Deep Fry
