Baked Crab Rangoon Cups

By : | 2 Comments | On : February 10, 2012 | Category : Appetizers, Seafood

Who can resist crab rangoon?  As a healthier alternative, I tried to make Baked Crab Rangoon Cups and loved how they turned out!  There were many recipes out there on the web, so I combined a few to make my own.

Makes 24 mini Crab Rangoon Cups



  • 1 (8 oz) container of Jumbo Lump Crabmeat
  • 1 (8 oz) reduced fat cream cheese, softened (take out of fridge as you prep everything else)
  • 2 tablespoons light mayonaise – we use the one made with olive oil
  • ½ teaspoon Sriracha
  • 4 teaspoons minced chives, you can use the extra for garnish
  • Salt & pepper
  • 1 package of won ton wrappers (you’ll only need 24 wrappers).  Make sure this is not frozen, defrost in fridge overnight if need be.
  • Mini Muffin Pan (24 mini muffins)


  1. Preheat the oven to bake or convection bake 350 degrees F
  2. Spray a mini muffin tin with olive oil mister/non stick cooking spray or “I Can’t Believe it’s not Butter”
  3. Use a medium bowl and combine the crab meat, cream cheese, mayonaise, Sriracha & chives.
  4. Mash up the crab and mix the cream cheese well.  I used a large fork/spoon.
  5. Add a sprinkle of Salt & Pepper. You can always add more but this is to taste.  It depends on how salty the crab meat you used is already.  The crab is pre-cooked, so don’t worry about food poisoning :)
  6. Place a won ton wrapper in each of the mini muffin cups.
  7. Don’t worry if the edges stick out, those are the pieces that are the most crispy!
  8.  Fill each won ton cup with crab mixture.
  9. Bake for 15-20 minutes but keep a watch to make sure the edges do not burn.
  10. Top with any extra chives.
  11. Serve with a sweet thai sauce or eat alone.  Be careful, they will be very hot out of the oven.
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