Baked Crab Rangoon Recipe

Every year for our Christmas party – we order out Chinese food. I don’t know where the tradition started, but I won’t complain because it always tastes SO good! I love the crab rangoons we always get – and I started to crave them early this year, so I decided to tackle a recipe myself (but a much healthier version). 🙂 I made this baked version a few weeks ago, and it did not disappoint. Whether it’s an appetizer or a main dish, these crab rangoons will be a crowd favorite.

Serves: 48

Baked Crab Rangoon Recipe

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1/8 teaspoon garlic powder
  • 1 (8 ounce) package cream cheese
  • 6 ounces crab meat 
  • 2 green onions, thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 48 wonton wrappers
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 425 degrees F, and lightly spray a baking sheet with cooking spray. 
  2. Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. 
  3. Place 1 teaspoon of filling onto the center of each wonton skin.
  4. Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal.
  5. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray.
  6. Bake for 12-15 minutes, just until golden brown.
7.6.4
2024
http://www.sixsistersstuff.com/recipe/2013/12/baked-crab-rangoon-recipe/

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10 Responses to “Baked Crab Rangoon Recipe”

  1. Yes! I love these things, and I bet they're oh so much better for you than the fried version I generally gulp down every chance I get. Personally, I'd add a bit of spinach to mine, mostly because I love the stuff, and I've always got some that's on the edge of going bad. Thanks for sharing, and I look forward to reading more in 2014! http://thehaircarepro.com/
  2. Very disappointed! These were a mess to make and time consuming. I am used to nice, airy and crispy rangoon with a nice piping hot creamy filling. I was a bit skeptical with baking them and In the end, really not worth it. Wonton wrappers I think are meant to be fried. They turned out crispy, yet almost rubbery to chew. Also, the filling was so miniscule that what didn't just dry out from cooking either blew out the side or had very little taste, as it was mostly wrapper. The filling itself would have been good if there was more of it in each or maybe used as a dip. I ate a few and ended up throwing them away and I really am not one to waste food.
  3. Aaron Sneller
    Thanks, I got inspired to make rangoons for the first time! I used bacon instead of crab, as that is what I had on hand. Also, I quickly doubled the the filling to save on time and labor, and folded them into a tiny eggroll shape. Excellent!

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