1. Preheat the oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.

2. Brush both sides of each wonton wrapper lightly with melted butter, then press one wrapper into each muffin cup, letting the corners stick up to form ruffled edges.

3. Bake the empty wonton cups for 6–7 minutes, until just lightly golden at the edges, then remove from the oven and set aside.

4. In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.

5. Add the mayonnaise and sour cream, stirring until the mixture is silky and well combined.

6. Stir in the shredded Parmesan cheese, green onion, garlic, lemon zest, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper until evenly mixed.

7. Gently fold in the chopped king crab meat and chopped parsley, being careful not to break the crab pieces down too much.

8. Spoon the crab mixture into the pre-baked wonton cups, filling each almost to the top.

9. Return the filled cups to the oven and bake for 10–12 minutes, or until the edges are deep golden and the filling is hot and lightly bubbling.

10. Let the appetizers cool in the pan for 5 minutes to set, then transfer to a serving platter and garnish with extra parsley if desired.

11. Serve warm and enjoy immediately for the crispiest texture.