- Appetizer
- Shellfish
- American
- Chinese
- Make-ahead
- Oven
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the cups
- 24
square wonton wrappers, thawed if frozen
- 2 tbsp
neutral oil or melted butter
1 tbsp in step 1, 1 tbsp in step 2
For the filling
- 8 oz
cream cheese, softened to room temperature
- 8 oz
lump crabmeat, drained and picked over for shell
- 3
scallions, thinly sliced, white and green parts kept separate
2 in step 4, 1 in step 7
- 2 tsp
soy sauce
- 1 clove
garlic, finely grated or minced
- 1 tsp
toasted sesame oil
- 1/4 tsp
black pepper
To finish
- 1/3 cup
sweet chili sauce
- 2 tsp
toasted sesame seeds
- Pescatarian
Contains milk (cream cheese), soy (soy sauce), wheat (soy sauce), shellfish (lump crabmeat) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: square wonton wrappers, neutral oil or melted butter.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 375°F. Lightly brush the cups of a 24-cup mini muffin tin with some of the oil.
5 min · 375°F
- 1 tbsp neutral oil or melted butter
- Step 2
Press one wonton wrapper into each cup so the center sits flat on the bottom and the corners stick up like a flower. Brush the tops and edges lightly with the remaining oil.
10 min
- 24 square wonton wrappers
- 1 tbsp neutral oil or melted butter
- Step 3
Bake the empty wrappers until they are set and just starting to color at the tips, 5 to 6 minutes. Leave the oven on.
6 min, hands-off · 375°F
- Step 4
While they bake, stir the cream cheese, soy sauce, garlic, sesame oil and black pepper together in a bowl until smooth, then fold in the crabmeat and the scallion whites. Don't overmix — you want some lumps of crab left whole.
6 min
- 8 oz cream cheese
- 8 oz lump crabmeat
- 2 scallions
- 2 tsp soy sauce
- 1 clove garlic
- 1 tsp toasted sesame oil
- 1/4 tsp black pepper
- Step 5
Spoon a rounded tablespoon of filling into each baked cup, mounding it slightly.
5 min
- Step 6
Bake until the filling is hot and bubbling and the wonton edges are deep golden, 10 to 12 minutes. If the edges brown too fast, tent loosely with foil.
12 min, hands-off · 375°F
- Step 7
Let the cups sit in the tin for 5 minutes, then lift them out with a small spoon onto a platter. Drizzle with sweet chili sauce and scatter the sesame seeds and remaining scallion greens over the top. Serve warm.
5 min
- 1 scallions
- 1/3 cup sweet chili sauce
- 2 tsp toasted sesame seeds
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026