Crab Rangoon Wonton Cups

Preheat your oven to 350F. Spray a muffin tin with oil, then press one wonton wrapper into each slot. Give the wrappers another light spray of oil and bake for 9-10 minutes until lightly golden and crispy.
Oil spray, 24 wonton wrappers
While the cups bake, combine the shredded imitation crab, cream cheese, mozzarella, grated garlic, green onions, soy sauce, sriracha, cayenne, sugar, salt, and black pepper in a large bowl. Mix until well combined.
8 oz imitation crab sticks, 8 oz cream cheese, 1 cup mozzarella cheese, 3 cloves garlic, 2 green onions, 1 Tbsp soy sauce, 2 tsp sriracha, ½ tsp cayenne powder, 2 tsp granulated sugar, ¼ tsp salt, Freshly cracked black pepper
Remove the muffin tin from the oven and fill each wonton cup with the crab mixture until it nearly reaches the top. Return to the oven and bake for another 10-12 minutes until bubbly and golden.
While the cups finish baking, stir together the sweet chili sauce, chili crisp, and lime juice in a small bowl. Set aside.
⅔ cup sweet chili sauce, 1.5 Tbsp chili crisp, 1 Tbsp lime juice
Once out of the oven, garnish with chopped green onions and a drizzle of the sweet chili crisp sauce. Enjoy immediately.
Chopped green onions