Blue Crab Wonton Dip Recipe

Preheat oven and prepare tin

Preheat oven to 350°F (175°C). Lightly brush a 24-cup mini muffin tin with a bit of melted butter or nonstick spray to prevent sticking.

Arrange the wonton wrappers: place one square wonton wrapper into each mini muffin cup, pressing gently to form a small cup. If wrappers curl, press with fingers or a small spoon to shape.

Brush and add cheese: lightly brush the top edges of each wonton wrapper with the remaining melted butter, then sprinkle about 1/8 tsp (approximately 2 tablespoons total distributed across cups) of grated Parmesan over the tops so they crisp and brown.

Bake shells: bake for 7–9 minutes, or until edges are golden brown and crisp. Remove from oven and allow cups to cool in pan for 3 minutes, then transfer to a rack to cool completely. Keep oven on for baking filled cups later.

Prepare crab: inspect the crab meat and pick through by hand to remove any cartilage or shells. Pat lightly dry with paper towels to remove excess moisture; reserve on a plate.

Make base

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or hand mixer until smooth. Add the sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, finely minced garlic, and mix until combined and creamy.

Season and flavor: stir in Old Bay seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, minced parsley, and chopped green onions. Taste and adjust seasoning — add up to 1/2 tsp more hot sauce if you want a little heat.

Fold in cheeses and crab: fold in 2 1/2 ounces of the grated sharp cheddar and the prepared blue crab meat gently, so lumps of crab remain intact. Do not overmix or crab will become stringy.

Optional quick warm and meld (recommended): transfer the crab mixture to an oven-safe bowl and bake at 350°F (175°C) for 8–10 minutes until warmed through and just slightly bubbly. If you prefer cold dip, skip baking and proceed to fill cups.

Fill wonton cups: spoon about 1 heaping tablespoon (roughly 15–18 g) of the crab mixture into each cooled wonton cup, mounding slightly. If you baked the crab mixture in a bowl, spoon directly from that warmed bowl - the residual heat helps meld flavors.

Top with cheese: sprinkle the remaining 1/2 ounce grated cheddar or a pinch of extra Parmesan over each filled cup to encourage browning.

Final bake: return filled cups to the oven and bake at 350°F (175°C) for 6–8 minutes, or until the filling is hot and the cheese on top is melted and lightly golden. Watch closely so wonton shells do not over-brown.

Garnish and serve: remove from oven and let rest 2 minutes. Garnish each cup with a scant pinch of chopped chives or green onion and a small sprinkle of extra Parmesan if desired. Serve warm with lemon wedges alongside for squeezing.