I love crab rangoon, but sometimes I need a lazy-girl appetizer that won’t challenge my wonton-folding skills. Crab rangoon cups are the solution! These have all of the flavors and textures that make crab rangoon so irresistible without any of the feelings of failure that can come with a poorly assembled wonton pocket. To make this crispy wonton cup, I took a note from my peanut chicken wonton cup recipe and baked the wonton wrappers in a greased muffin tin until they became golden brown and crisp.
The filling:
I already love our classic crab rangoon recipe that features tangy cream cheese, jumbo lump crab, and chives, but I took it to the next level with a little bit of grated garlic and granulated sugar for that signature crab rangoon sweetness.
The sauce:
The finishing touch is in the 3-ingredient sauce. Made with store-bought apricot jam, soy sauce, and rice vinegar, it’s all at once sweet, salty, and sour, and the best complement for fresh crab. Serve these as an easy party bite or make the whole batch for yourself for the ultimate girl dinner.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place leftover wonton cups in the oven or an air fryer at 350° until warmed through. The sauce can be made 5 days ahead; store in an airtight container and refrigerate.
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