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Crab Rangoon Cups


  • 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. πŸ™‚


  1. Pre-heat the oven to 425Β°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.
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Category: Appetizer