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Crab rangoon cups on a serving board, alongside the LKK sauces used in the dish
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Crab rangoon cups on a serving board, alongside the LKK sauces used in the dish

Crab Rangoon Cup Recipe

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    10mins

  • Cooking

    20mins

30 minutes Recipe Video Fusion Vegetable Seafood Appetizer

Sure, the grocery store freezer cases are stocked with ready-made appetizers and snacks, but nothing beats fresh and flavorful finger foods you whip up yourself. The trick is to find a recipe that makes preparing something just as easy as opening a freezer bag.

 

That’s where this crab, cream cheese, and wonton recipe comes in! With just 10 minutes of simple prep work and about 20 minutes in the oven, each guest at your next get-together will enjoy a delicious, homemade crab rangoon cup.

 

Why We Love It

While chips-and-dip and deviled eggs are popular picks for party food, they’re a bit “been there, done that.” That’s why we love serving something unique at our gatherings.

 

These spicy, savory handheld bites are sure to please a crowd, and they couldn’t be simpler to make. Just be sure to pick up an extra bottle of Lee Kum Kee Sriracha Chili Sauce. You’ll need plenty on hand so guests can dip each crab rangoon cup in the spicy sauce!

What You Will Need

Ingredients

  • 12 wonton wrappers
  • 4 oz. imitation crab, chopped
  • thinly sliced green onion, for garnish

Seasoning

  • Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), to taste

Sauce Mix

  • 12 oz. cream cheese, softened
  • 1/4 cup sour cream
  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 2 stalks green onions, thinly sliced (divided)
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. Lee Kum Kee Panda Brand Cooking Soy Sauce

Dipping

  • Lee Kum Kee Sriracha Chili Sauce, for dipping

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce

How to make it

  1. Preheat oven to 350°F. Spray a muffin pan with cooking spray.
  2. Place one wonton wrapper in each muffin cup; bake for 10 minutes or until the edges begin to brown. Remove from the oven and cool slightly.

  3. In a medium mixing bowl, combine cream cheese, sour cream, Lee Kum Kee Sriracha Chili Sauce, half of the sliced green onion, Worcestershire sauce, and Lee Kum Kee Panda Cooking Soy Sauce. Stir well.

  4. Stir the chopped crab into the cream cheese mixture.

  5. Spoon filling into baked wonton shells; bake for an additional 8-12 minutes. For our recipe, we top each crab rangoon cup with a drizzle of Lee Kum Kee Sriracha Mayo Sauce and remaining sliced green onions. Serve with additional Lee Kum Kee Sriracha Chili Sauce for dipping. Enjoy!

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