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