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:
- 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
How to make Crab Rangoon:
- 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 a wonton wrapper.
- 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 making oven baked crab rangoons:
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 little cooking 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 feezer for up to 3 months.
More crab recipes:
- How to Make Homemade Sushi (Crab Sushi)
- Simple Crab Sandwich Recipe
- Skinny Crab Cakes
- Hot Crab Dip Recipe
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
Equipment
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.
Notes
Nutrition
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Questions & Reviews