Crab Rangoon Cups

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 so easy to make and completely addictive… meaning make sure there's enough for everyone 'cause they disappear quick! 😀

Seriously though, these are so easy to make that you might even want to make a double batch!

If you're not familiar with Crab Rangoon, it's a popular American Chinese appetizer that's found quite often at buffets.  In this recipe, I decided to make it simple by using some mini tortillas that I had on hand as the cups to hold the filling.

If you'd like, you can definitely use traditional Chinese wonton wrappers instead of the mini tortillas – they're delectable either way!

The filling for the appetizer is made up of a combination of cream cheese, green onions, garlic powder, some Worchestershire sauce and of course crab meat – yum yum yummy!!

The combination of ingredients makes for a nice mild but savory flavor. MMmm mm!

These are wonderful served at parties and especially during Christmas time and the Holidays – but be waned…

You may need to make a double batch because they disappear quick!! 😀

Crab Rangoon Cups

---

• Author: Michelle Varga - DishesAndDustBunnies.com
• Prep Time: 10 mins
• Cook Time: 18 mins
• Total Time: 28 minutes
• Yield: 12
• Category: Appetizer

Print Recipe

Pin Recipe

Ingredients

• 7 oz (200 g) Cooked crab meat (this recipes is also very good when using imitation crab)
• 8 oz (250 g) plan cream cheese, room temperature
• 2 green onions, chopped and divided
• 1/4 tsp garlic powder
• 1/2 tsp Worchestershire sauce
• 1/4 tsp Old Bay seasoning
• 1/4 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) – You can also use won ton wrappers or use a cookie cutter to cut smaller circles from larger tortillas. 🙂

---

Instructions

1. Pre-heat the oven to 425°F.
2. Spray a 12 cup muffin tin with cooking spray.
3. 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.
4. In a medium mixing bowl, combine cream cheese, garlic powder, Worchestershire sauce, Old Bay seasoning, mayonnaise, 1/2 of the green onions.
5. Next, gently mix in the crab – it's nice to have some chunks of meat in the crab cups for try to be gentle – just don't over mix.
6. Now, spoon the cream cheese crab mixture evenly into each cup in the muffin tin.
7. On top of each crab cup, sprinkle the shredded cheese.
8. Place into the oven to bake for about 18 minutes.
9. When they finish baking, they should have slightly golden tops and the cheese should be a little bubbly.
10. Sprinkle the remaining green onions on top of each crab cup, then allow to rest for 5 minutes before serving.
11. Serve warm as an appetizer.