Appetizers · Party Elegant
The most impressive party appetizer that takes just 30 minutes — crispy baked wonton cups filled with creamy avocado and crab. Elegant, bite-sized, and completely addictive. Follow our tested method and you'll get perfect results every single time.
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Spray a 24-cup mini muffin tin generously with cooking spray. This is the key tool — mini muffin tins are perfectly sized for wonton cups.
Press one wonton wrapper into each muffin cup, gently pushing the center down and letting the corners stick up as natural ruffles. The ruffled edges become the crispiest part.
Spray wonton cups generously with cooking spray. Bake at 375°F for 10-12 minutes until golden brown and crispy. They brown quickly — check at 10 minutes. Cups should be deep golden, not pale.
Remove cups from tin and cool completely on wire rack. Do NOT fill hot cups — the heat wilts the avocado and makes it brown. Cool cups = longer-lasting appetizer.
Mash avocado with lime juice (prevents browning). Mix in drained crab meat, mayo, sriracha, and green onion. Season with salt. Keep refrigerated until ready to fill.
Fill cups with avocado-crab mixture right before serving — filled cups held more than 1 hour become soggy from the avocado moisture. Garnish with microgreens and a drizzle of sriracha.
Yes — bake the empty wonton cups up to 3 days ahead and store in an airtight container at room temperature. Make the filling up to 4 hours ahead (keep refrigerated). Fill right before serving.
No — egg roll wrappers are too large and thick for mini muffin tins. Wonton wrappers are the right size. If you can't find wonton wrappers, cut egg roll wrappers into 4 smaller squares.
Endless options: cream cheese with smoked salmon, spicy tuna tartare, bruschetta topping (tomato and basil), buffalo chicken dip, or hummus with roasted red peppers. The crispy cup works with almost any filling.
