Enjoy our delicious Baked Crab Rangoon! Cream cheese and crab meat all wrapped into a crispy wonton wrapper baked to perfection in the oven for a tasty appetizer to go with your other favorite Chinese recipes!
This crab rangoon recipe is so good, and since you are baking them in the oven on a baking sheet, they are a healthier option to the deep fried version at the Chinese restaurant.
When you make these baked crab rangoons at home you can have the delicious taste of Chinese takeout to go with your dinner recipe, but for less than at the Chinese restaurant! So if you love Chinese food, make these crispy wontons filled with a creamy crab center.
What is Crab Rangoon?
Crab rangoons are one of these delicious appetizers that you can get at a Chinese restaurant or Chinese takeout that is fried wonton wrappers filled with cream cheese and real crab meat. Then serve with your favorite crab rangoon dip like sweet and sour sauce.
Recipe Ingredients
To make baked crab rangoon, you need the following ingredients:
- Seasoning: use garlic powder from the pantry
- Cheese: softened cream cheese works best to make this recipe
- Meat: use fresh crab meat
- Onions: use green onions that are thinly sliced
- Sauce: you will need to use Worcestershire Sauce and soy sauce
- Wrappers: for this recipe, you will need wonton wrappers that you can find in the deli section of your local grocery store.
- Egg: use eggs beaten at room temperature
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Crab Rangoon
- Preheat oven to 425℉, 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.
Miscellaneous FAQ’s for Oven Baked Crab Rangoon
The true difference between wontons and rangoons comes down to the filling. Generally, wontons are not filled with cream cheese but rather opt for a protein base. Whereas, these Rangoon are filled mainly with cream cheese and crab meat.
You can use imitation crab meat if it is all you have. However, it will lack in the overall crab flavor. So, be sure to keep that in mind when you are eat this Chinese food recipe if you opt for imitation crab.
Just like with most things, fresh crab meat is always going to be best. When you fill the won ton wrappers with fresh crap, the flavor of the crab will come across very clear.
But, if all you have is canned crab meat, that would be a better option than imitation crab for thse baked cream cheese wontons.
Expert Tips
- Have your wontons out of the packaging and lay them out 5-6 at a time, so you can work in batches since these have a few steps.
- Cover any wrappers that you are not using with a damp paper towel to keep them from drying out.
- Make sure the wonton wrappers are fresh (not cracked) to make them easier to stay together.
- Use a cookie scoop or baller so make sure the filling is the same amount to be sure everything baked evenly.
Storage Instructions
- Fridge: Place any remaining baked crispy Rangoon in an airtight container and store them for up to 5 days in the fridge.
- Freezer: Use a freezer ziplock bag and store these in the freezer for up to 3 months.
Enjoy More Delicious Hot Appetizers
Whether meatballs, chicken wings, nachos, or quesadillas, there’s nothing to start out a party better than an appetizer. Browse our comprehensive list of hot appetizer recipes.
- Baked Avocado Egg Rolls
- Baked Mozzarella Cheese Sticks
- Baked Southwest Egg Rolls
- Cheesy Garlic Texas Toast
- Classic Pigs in a Blanket
- Cranberry Bacon Jam Crostini
- Cream Cheese Wontons
- Halloween Mummy Dogs
- Ham and Cheese Crescents
- Holiday Cheeseball Bites
- Parmesan Spinach Stuffed Mushrooms
- Slow Cooker Mushrooms
Baked Crab Rangoon
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℉, 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.
Notes
- Have your wontons out of the packaging and lay them out 5-6 at a time, so you can work in batches since these have a few steps.
- Cover any wrappers that you are not using with a damp paper towel to keep them from drying out.
- Make sure the wonton wrappers are fresh (not cracked) to make them easier to stay together.
- Use a cookie scoop or baller so make sure the filling is the same amount to be sure everything baked evenly.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Nice recipe. Thank you. 2014 will be a great New Year for you and your sisters.
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/
Yummy! One of my favorite things to get when we get Chinese. Definitely bookmarking and trying these 🙂
Happy Blogging!
Happy Valley Chow
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!
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.
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!
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 🙂
Have you ever made these ahead?
How many days? Can they be frozen?
Hi Mary. We usually eat these as soon as we make them. They may get a little soggy after thawing and reheating.
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.