Cottage Cheese Protein Crab Rangoon Cups

These cottage cheese protein crab rangoon cups are a simple way to make a familiar appetizer at home.

The wonton cups bake up crisp around a warm, creamy crab filling that is easy to serve.

I blend cottage cheese with cream cheese for a smooth texture and a lighter, fresh taste. It also makes this recipe high protein.

A little sweet chili lime sauce adds a bright finish without covering the crab flavor.

I like making these for a casual lunch, a shared snack, or a simple starter for dinner.

Why I Love This Recipe

High Protein – Cottage cheese and crab make each serving satisfying with plenty of protein.

Crisp and Creamy – Golden wonton cups create a delicious contrast with the warm, creamy crab filling.

Restaurant-Style Flavor – Sesame oil, soy sauce, green onions, and sweet chili sauce give every bite big flavor.

Real Crab Flavor – Tender pieces of lump crab stay noticeable, giving these cups a fresh and special taste.

The Ingredients

• 24 Wonton Wrappers
• 1 tablespoon Avocado Oil
• 1 1/2 cups Whole Milk Cottage Cheese, Drained
• 4 oz Cream Cheese, Softened
• 12 oz Lump Crabmeat, Drained
• 3 Green Onions, Sliced
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Soy Sauce
• 1 teaspoon Toasted Sesame Oil
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Black Pepper
• 1/3 cup Sweet Chili Sauce
• 1 tablespoon Lime Juice
• 1 tablespoon Toasted Sesame Seeds

How to Make This Recipe

Step 1

Drain the cottage cheese for 20 minutes. Preheat the oven to 375 degrees F and lightly coat two 12-cup mini muffin pans with cooking spray.

Step 2

Press one wonton wrapper into each muffin cup and brush the exposed edges lightly with avocado oil. Bake for 5 minutes, until the wrappers begin to hold their shape.

Step 3

Blend the drained cottage cheese and cream cheese until thick and mostly smooth. Transfer the mixture to a bowl.

Step 4

Fold the crabmeat, green onions, Worcestershire sauce, soy sauce, sesame oil, garlic powder, and black pepper into the cottage cheese mixture, keeping some pieces of crab intact.

Step 5

Divide the crab filling among the partially baked wonton cups. Bake for another 10 to 12 minutes, until the filling is hot and the wonton edges are crisp and golden.

Step 6

Stir the sweet chili sauce and lime juice together. Rest the cups for 5 minutes, then remove them from the pans and finish with the sauce and sesame seeds.

Quick Tips

Drain the Cottage Cheese Well

Drain the cottage cheese in a fine mesh strainer for the full 20 minutes, then gently press it with a spoon to remove any extra liquid. A drier cottage cheese base blends into a thick, creamy filling instead of making the cups soft.

Whole milk cottage cheese gives the smoothest texture here, and it helps the filling stay rich while keeping these cups protein packed. Do not skip the draining step, even if the cottage cheese looks fairly thick in the container.

Shape the Wonton Cups Carefully

Press each wonton wrapper all the way into the bottom and sides of the mini muffin cup so it sits flat against the pan. Let the corners stand up naturally, since those raised edges become the crisp little points around each cup.

Brush only the exposed edges with a light coating of avocado oil. Too much oil can make the wrappers greasy, while too little can leave the edges pale and less crisp.

Blend Until Thick and Creamy

Let the cream cheese soften fully before blending it with the drained cottage cheese. Cold cream cheese can leave small lumps and makes the mixture harder to blend into a smooth, thick base.

Blend until the cottage cheese curds are mostly gone, but stop once the mixture looks creamy and holds its shape on a spoon. This gives the filling the familiar creamy texture of crab rangoon without making it loose.

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Quick Answers

Do I need to blend the cottage cheese until completely smooth?

No. Blend it until it is thick and mostly smooth, but a little texture is fine. This helps the filling stay creamy while keeping the crab pieces noticeable.

Blending also gives these cups their protein rich cottage cheese base without making the filling taste strongly like cottage cheese.