- 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
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