Crispy Seafood Poppers in Wonton Cups

I grew up where Friday night meant fried fish and a pot of collards, so anything crispy and a little cheesy earns a fast ticket to my table. These Crispy Seafood Poppers in Wonton Cups are exactly that — crunchy little boats of shrimp and crab that make people forget about forks (true story).

Small note: I always keep a bag of wonton wrappers in the freezer (they’re a kitchen lifesaver). The first bite is mostly texture — that snap of baked wrapper, warm creamy filling, a little hit of green onion — and you’re sold. If you like handheld bites, these play nicely with a side of roasted potatoes or something fancier like a crispy balsamic thyme torte for a potluck spread, but honestly they’re perfect on their own.

Why these poppers are irresistible

• Tiny, handheld, and utterly bingeable (no small talk needed).
• Wonton cups give exceptional crunch with almost no fussy work.
• The filling is creamy but not gummy — cheese and cream cheese glove the seafood without smothering it.
• Ready in under 30 minutes, which is my kind of “fancy.”

A little kitchen moment

I dropped one into my aunt’s lap once at a family reunion (she laughed — we both pretended it was on purpose). They disappear faster than biscuits in my house.

Pantry & fridge lineup

• 12 wonton wrappers
• Olive oil spray or melted butter, for crisping
• 1/2 cup cooked shrimp, chopped
• 1/2 cup cooked crab meat or imitation crab
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons cream cheese, softened
• 1 tablespoon green onions, finely chopped
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Chopped parsley for garnish

Step-by-step: crisp, fill, and serve

1. Prepare the Wonton Cups: Preheat oven to 375°F. Press each wonton wrapper gently into a lightly greased mini muffin tin, forming a shallow cup. Lightly spray or brush with olive oil or melted butter.
2. Bake Until Crisp: Bake the wonton wrappers for 7 to 8 minutes until golden and firm. Remove from the oven and allow to cool slightly while preparing the filling.
3. Mix the Seafood Filling: In a bowl, combine shrimp, crab meat, mozzarella, cream cheese, green onions, and garlic powder. Season with salt and black pepper, then mix until smooth and evenly blended — if you want inspiration for a heartier seafood mix (or love the idea of baked seafood in a vessel), see this stuffed seafood bread bowl.
4. Fill and Bake: Spoon the seafood mixture into each wonton cup, filling generously without overpacking. Return to the oven and bake for 5 to 7 minutes, until the filling is hot and the cheese is melted and lightly golden.
5. Finish and Serve: Remove from the oven, garnish with chopped parsley, and serve warm while the cups retain their crisp texture.

Quick unit conversions for busy cooks

Need a quick conversion (cups to grams, Fahrenheit to Celsius)? Use the handy converter below.

Hannah’s top little trick

Lightly brush the wonton edges with melted butter before the first bake for extra golden color — it’s a tiny step that fools people into thinking you fussed all day. Also, these pair oddly well with sweet minis for brunch; I sometimes serve them with banana bread mini muffins for a potluck (don’t snicker — it works).

Hope you warm a batch for someone you like (or just for yourself — that’s allowed, and sometimes required).

Common questions (I got you)

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