Crispy baked lavash cups are filled with a creamy and savory filling made with a mixture of imitation crab and cream cheese making the easiest appetizers or snacks for any occasion!
What is Crab Rangoon?
Crab rangoon is a popular appetizer served at American Chinese restaurants. They are usually crispy, deep-fried wonton dumplings stuffed with a creamy crab mixture.
These crab rangoon cups are inspired by the popular Chinese takeout dish!
These baked crab rangoon cups are made by lining a muffin tin with lavash flatbread (use tortilla if you’d like!) and then filled with a creamy crab filling. The lavash flatbread cups get crispy on the edges and the creamy filling gets warm and gooey, the perfect appetizer if you ask me!
What you’ll need:
- Lavash flatbread: These thin sheets of lavash flatbread make the perfect crispy cups to hold the creamy crab filling. If you don’t have lavash flatbread, you can alternatively use tortilla or wonton skins too!
- Neutral Oil: for greasing the muffin tins to prevent any sticking. I prefer to use avocado oil but feel free to use whichever oil you like.
- Cream cheese: I used light cream cheese but feel free to use full-fat or normal cream cheese. This will not change the flavor.
- Mayo: This makes the filling extra creamy, but feel free to omit it if it seems too heavy for your taste. I’ve made this with and without mayo, and both versions taste great! I just prefer the extra creaminess mayo adds to the filling.
- Imitation crab: I used imitation crab for this recipe. It’s affordable and tasty, which is the reason why most American Chinese restaurants use imitation crab meat. If you prefer real crab meat, you can use lump crab meat instead.
- Green onions: This adds a bit of freshness to the creamy filling.
- Soy sauce: feel free to substitute with coconut aminos or tamari.
- Worcestershire sauce: this adds a bit of acidity and depth of umami that’s subtle but makes a difference.
- Honey/Sugar: for a bit of sweetness to balance out the savory flavors.
- Black pepper: just to taste!
- Mozzarella cheese: optional, but I love adding this to the filling for that yummy cheesy pull!
- Garlic: to elevate the flavors of our filling
- When filling the cups with the crab mixture, try to avoid overfilling them as it will take longer to cook. I filled my cups with about a tablespoon of filling which was the perfect ratio of filling to cup size.
- You can make these ahead and pop them in the oven/air fryer to reheat for a few minutes before serving.
- Have some filling leftover? Spread it between two slices of bread, toast it up on a hot skillet and now you got yourself a crab rangoon melt sandwich. Kind of like tuna melt, but better!
- These crab rangoon cups are best served with my gochujang hot honey or sweet chili sauce!
Watch how to make Crab Rangoon Cups
Other recipes you make like!
- Persimmon Jam
- Fig and Bacon Flatbread
- Dumpling Waffles
- Puff Pastry Honey Roasted Tomato Tarts
- Apple & Burrata with Honey, Crispy Prosciutto and Garlic Crostini
- Persimmon Prosciutto Burrata Salad
- Menbosha 멘보샤 | Mian Bao Xia (Korean Chinese Shrimp Toast)
I hope you enjoy this recipe for Crab Rangoon Cups! Please leave me a 5-star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
- 2 (~7.75"x10") sheets of lavash flatbread, or tortilla or wonton skins
- 8 oz. cream cheese (226 g)
- ¼ cup mayo (100 g)
- ¼ cup green onions, chopped (46 g)
- ½ cup imitation crab, chopped (123 g)
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire sauce
- ½ tablespoon honey
- 1 tablespoon garlic, minced (12 g)
- ½ teaspoon black pepper
- ½ cup mozzarella, shredded (55 g)
- 1 tablespoon neutral oil, or more for greasing pans
- Preheat oven to 350ºF. Prepare your muffin tins by lightly greasing them with neutral oil.
- Cut your lavash flatbread (or tortillas) into 4"x 4" sheets and gently press each sheet down into the muffin tins. Set it aside. If using wonton skins, no need to cut them as they already come in small sheets.
- Let's make the filling. In a large mixing bowl, combine the cream cheese, mayo, green onions, imitation crab meat, soy sauce, worcestshire sauce, honey, garlic, black pepper, and shredded mozzarella. Mix to combine.
- Scoop one tablespoon of the crab filling and place it into the lavash cups. Repeat this step with the remaining filling to fill all the cups.
- Bake for 10-12 minutes or until the edges of the lavash are golden and crispy.
- Serve with my gochujang hot honey or sweet chili sauce.