Cheesy Shrimp and Crab Wonton Cups

Imagine pulling a muffin tin out of the oven and being greeted by warm, golden cups that brim with a creamy, cheesy seafood filling. The aroma of garlic and melted cheddar mingles with a faint ocean-fresh scent from the shrimp and crab. Each bite gives you a satisfying crisp from the wonton shell, followed by a silky, slightly tangy cream-cheese center studded with tender seafood and bright green onion. These little cups are equal parts comfort and celebration — small enough for nibbling, indulgent enough to linger over with friends.

Whether you’re hosting a cocktail party, looking for an elegant appetizer for the holidays, or making something special for a weekend brunch, Cheesy Shrimp and Crab Wonton Cups hit the sweet spot. They’re quick to assemble, impressive on the plate, and flexible enough to adapt to dietary needs. Read on for everything you need to make them perfectly every time.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 10 (2 cups per person; yields 20 wonton cups)
Difficulty Level: Easy — great for beginners and busy hosts

Nutrition Highlights
Nutrition per serving (estimates for 1 serving = 2 wonton cups). Values calculated using ingredient nutrient profiles from USDA FoodData Central and cross-referenced with nutrition guidance from Mayo Clinic for context. These are intended as reasonably accurate estimates; actual values will vary by brand and substitutions.

Calories: ~186 kcal
Protein: ~10 g
Carbohydrates: ~13 g
Total Fat: ~10 g
Saturated Fat: ~5 g
Cholesterol: ~50 mg
Sodium: ~350 mg
Fiber: ~1 g
Sugars: ~2 g

Notes on calculation: shrimp, crab, cream cheese, cheddar, and wonton wrappers were the primary contributors. If you use low-sodium or reduced-fat products, expect lower sodium and saturated fat. For the most precise numbers, input your exact brands and quantities into a nutrition calculator or USDA FoodData Central.

Why You’ll Love It
This recipe combines several irresistible qualities:

Flavor & texture contrast: the crisp, lacey wonton wrapper gives way to a lush, savory filling — crunchy and creamy in every bite.
Crowd-pleasing and shareable: these cups are perfect finger food for gatherings, showers, or game days. Their elegant look also makes them a great choice for holiday spreads.
Speed + flexibility: with simple, readily available ingredients and minimal hands-on time, you can assemble and bake in under 40 minutes.
Comfort food with a coastal twist: the seafood brings a light, briny note that balances the richness of the cheese — nostalgic but refined.

How to Make Cheesy Shrimp and Crab Wonton Cups

Ingredients

20 wonton wrappers
1 cup cooked shrimp, chopped (about 145 g)
1 cup cooked crab meat (about 134 g)
1 cup cream cheese, softened (about 226 g)
1/2 cup shredded cheddar cheese (about 56 g)
2 green onions, chopped
1 tablespoon garlic, minced
Salt and pepper to taste
Cooking spray or oil for greasing

Optional ingredients and substitutions

Use reduced-fat cream cheese and reduced-fat cheddar to lower saturated fat.
Substitute imitation crab (surimi) if preferred — adjust sodium expectations.
For a little heat: add 1–2 teaspoons sriracha or finely diced jalapeño.
For herb brightness: fold in 1–2 tablespoons chopped fresh dill or parsley.
Gluten-free option: use gluten-free wonton wrappers or small phyllo cups.

Method (step-by-step)

Preheat the oven to 375°F (190°C).
Grease a muffin tin with cooking spray or oil.
Carefully press a wonton wrapper into each muffin cup to form a cup shape.
In a mixing bowl, combine the chopped shrimp, crab meat, cream cheese, cheddar cheese, green onions, garlic, salt, and pepper. Mix well.
- Tip: Don’t overmix — you want the seafood pieces to stay slightly chunky for texture.
Spoon the filling evenly into each wonton cup.
Bake for about 15–20 minutes or until the wonton edges are golden brown and crispy.
- Tip: Rotate the muffin tin once halfway through baking for even browning. Check the center cups first — if the filling is bubbling and the edges are golden, they’re done.
Serve warm and enjoy!

Practical tips

If using frozen cooked shrimp/crab, thaw fully and pat dry to prevent watery filling.
For crispier edges, lightly brush wonton wrappers with melted butter or oil before baking.
If your cream cheese is too firm, microwave it briefly (5–10 seconds) to make mixing easier.
If baking time seems to brown edges too fast, cover loosely with foil for the last few minutes.

Presentation Tips

Serve warm on a platter with lemon wedges for brightness.
Garnish with chopped chives, microgreens, or a sprinkle of paprika for color.
Pair with small ramekins of dipping sauces: sweet chili, soy-ginger, or a citrus aioli.
For a brunch twist, serve alongside a pot of tea or coffee and a light salad to balance richness.
Arrange on a tiered tray for buffet-style entertaining to make them easy for guests to pick up.

Shelf Life & Storage

Room temperature: Do not leave perishable wonton cups out at room temperature for more than 2 hours (1–2 hours is the safe maximum).
Refrigerator: Store cooled cups in an airtight container for up to 3–4 days. Reheat in a preheated 350°F (175°C) oven for 6–8 minutes to restore crispiness.
Freezer: You can freeze unbaked assembled cups for up to 1 month (freeze on a tray, then transfer to a sealed bag). To bake from frozen, add 5–8 minutes to the baking time. Fully baked cups can be frozen for up to 1 month, but texture may degrade — thaw overnight in the refrigerator and re-crisp in the oven.

Chef’s Advice

Balance moisture: Seafood and softened cream cheese can create a slightly wet filling. Pat seafood dry and avoid adding extra liquid ingredients. If your filling seems too loose, add a tablespoon of panko or shredded cheddar to bind.
Wonton handling: Press wrappers gently into the tin but avoid stretching them; stretched wrappers can shrink back and warp during baking.
Cheese meld: Let the assembled filling sit for 5–10 minutes before baking to help flavors marry and reduce separation during baking.
Doneness cues: Look for bubbling around the filling edges and a rich golden color on the wontons; these are better indicators than strict timing.

Creative Twists

Spicy Cajun Shrimp & Crab: Add 1–2 teaspoons Cajun seasoning and a pinch of cayenne to the filling; top with a small dollop of remoulade.
Vegetarian “Seafood” Cup: Use artichoke hearts and hearts of palm in place of shrimp/crab, and swap cream cheese for a herbed vegan cream cheese for a plant-based version.
Panko Crunch Topper: Mix 2 tablespoons panko with 1 tablespoon melted butter and a pinch of Parmesan; sprinkle over each cup before baking for extra texture.
Asian-inspired: Add 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce (low-sodium), and 1 teaspoon finely grated ginger to the filling; garnish with sesame seeds and thinly sliced scallions.

Recipe Q&A
Q: Can I use imitation crab (surimi) instead of real crab?
A: Yes. Imitation crab works well and is budget-friendly, though it tends to be saltier — reduce added salt accordingly.

Q: Can I assemble the cups ahead of time?
A: Yes. Assemble and keep covered in the refrigerator for up to 24 hours; bake just before serving for best texture.

Q: How do I keep the wonton cups crispy after storing?
A: Reheat in an oven set to 350°F (175°C) for 6–8 minutes. Avoid microwaving, which makes them soggy.

Q: Is there a lighter version of this recipe?
A: Use light cream cheese and reduced-fat cheddar, reduce the cheese by 1/4 cup, and use more seafood and herbs to keep the flavor high while lowering fat.

Q: Can I make these in an air fryer?
A: Yes — use a small silicone muffin tray or suitable vessel, bake at 350°F (175°C) for about 8–12 minutes, watching closely as air fryers vary.

Conclusion

I hope this recipe inspires you to try Cheesy Shrimp and Crab Wonton Cups at your next gathering — they’re quick to make, beautiful to serve, and a delightful bite of comfort with a coastal twist. If you enjoy variations on crab-and-cheese appetizers, you might like to see similar ideas and step-by-step inspiration at Lemon Tree Dwelling’s Crab Rangoon Wonton Cups and for another take with helpful tips visit Fed By Sab’s Crab Rangoon Wonton Cups. Share your photos and tweaks — I’d love to hear how yours turned out!