Baked Crab Rangoon Recipe

Name: Baked Crab Rangoon Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ⅛ teaspoon garlic powder; 8 ounces cream cheese; 6 ounces crab meat; 2 green onions (thinly sliced); 2 teaspoons Worcestershire Sauce; ½ teaspoon soy sauce; 8 wonton wrappers; 2 eggs (beaten)

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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.

This recipe is part of our 55 of the Best Appetizers for Christmas Potluck (Favorite Party Foods)

Serves: 6

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. 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.

Prep Time 15

Cook Time 15

Total Time 30

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Ingredients

⅛ teaspoon garlic powder
8 ounces cream cheese
6 ounces crab meat
2 green onions thinly sliced
2 teaspoons Worcestershire Sauce
½ teaspoon soy sauce
8 wonton wrappers
2 eggs beaten

Instructions

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

Nutrition

Calories: 207 kcal · Carbohydrates: 8 g · Protein: 10 g · Fat: 15 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 109 mg · Sodium: 485 mg · Potassium: 167 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 637 IU · Vitamin C: 3 mg · Calcium: 68 mg · Iron: 1 mg

Equipment

Baking Sheet

Recipe Details

Course: Appetizer

Cuisine: Chinese

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Questions & Reviews

Liz says:

Nice recipe. Thank you. 2014 will be a great New Year for you and your sisters.
Ray H. says:

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/
Happy Valley Chow says:

Yummy! One of my favorite things to get when we get Chinese. Definitely bookmarking and trying these :) Happy Blogging! Happy Valley Chow
Julie says:

Found this on Pinterest and tried it last night. Huge hit with everyone! I added some garlic salt, parsley, and ginger to the filling to give it a little more taste, but we will definitely make again. Thanks!
Amanda says:

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.
Aaron Sneller says:

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!
Laylan P says:

Love love LOVE this recipe! I have shared it several times and I make it every couple of weeks! Perfect for us low-carbers. Thanks :)
Mary says:

Have you ever made these ahead? How many days? Can they be frozen?
Cyd says:

Hi Mary. We usually eat these as soon as we make them. They may get a little soggy after thawing and reheating.
Barb J says:

I put these in the freezer all the time. I just cook them til they are lightly browned and pop them in the oven after thawing them. They've turned out fine.

Baked Crab Rangoon Recipe