Hot Crab Dip Wonton CupsJump to Recipe
This is one of those special, amazing appetizers that is way more delicious than it should be given that all you do is stir some stuff together in a bowl and bake it.
These hot crab dip wonton cups are a twist on my standard recipe for hot crab dip that I usually serve with toasts. You can absolutely bake it that way (350F. for 20-30 minutes), but when you’re having a party (say… the Super Bowl?!), it’s nice to have bite-sized things for people to grab and go.
Enter the wonton cup. For a few bucks you can pick up a 50-pack of them in most grocery stores today and then you can fill them with all kinds of stuff. I’ve done spinach artichoke dip in the past, but I think these were even better and great for a special game day occasion.
Hot Crab Dip Wonton Cups
- 8 ounces cream cheese soft
- 6 ounces good quality crab meat
- 1 clove garlic minced
- 1 small shallot minced
- 1 tablespoon heavy cream
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce opt.
- 24 Wonton wrappers
- Scallions garnish (opt.)
- Preheat oven to 350 degrees F. Line two 12-cup muffin tins with wonton wrappers.
- In a medium bowl mash together cream cheese, drained lump crab meat, minced garlic, minced shallot, cream, Old Bay, Worcestershire, and hot sauce.
- Divide crab dip between wonton cups, a spoonful in each cup. Dust wonton cups with a sprinkle of extra Old Bay.
- Bake wonton cups for 13-15 minutes at 350 degrees F. They should be crispy and browned around the edges and the dip should be steaming hot.
- Let cups cool slightly before serving, but they are best served warm. Serve garnished with minced scallions if you want.
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Hot Crab Dip Wonton Cups
Okay. Let’s start with the crab. Since you’re just mixing and baking it, you can use claw meat or lump crab meat. Whatever works is fine, but try to buy good quality crab. There are only a few ingredients in this dip and sub-par crab will be, umm… fishy to your guests.
Once you have your crab meat, just lightly stir it together with the other ingredients.
It’s not rocket science (or even hard cooking).
Two tips: First, make sure to mince the shallot and garlic finely so nobody gets a big chunk. Second, try not to over-mix the crab. You still want there to be some chunks in each wonton cup. It shouldn’t be a smooth consistency.
Filling the Cups
Wonton wrappers are so easy to work with. It’s seriously cheating.
Just unwrap them and press them into a muffin tin. You don’t have to grease the muffin tin or anything. Just stuff them in there.
Then add a big spoonful of crab dip to each one. You should get about 24 out of this recipe.
Add a dusting of Old Bay to the cups and bake them for 13-15 minutes at 350 degrees F. until they are golden brown and the crab dip is steaming hot.
Optionally, you can add a little chopped scallion to each cup. Not essential but a nice color touch!
Let’s see… what else can I tell you about these?
Make them! And GO BRONCOS.