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Easy Crab Rangoon Recipe

By:

Updated May 26, 2016
(30 Votes)

32 Comments

Easy Crab Rangoon Recipe

Crab Rangoon is a universally-beloved appetizer that is a staple at many Chinese restaurants. Make this delicious treat at home with this easy Crab Rangoon recipe. Unlike typical crab rangoons (which are fried), these are baked in the oven. This means that they are easier to make and also a little bit healthier. Instead of ordering take-out the next time your Chinese food craving kicks in, make it yourself! You'll realize it isn't as hard as you might think. We've even included video, so you won't miss a beat!

Makes: 50

Cooking Time: 15 min

Ingredients
  • 8 ounces cream cheese, low-fat if preferred, softened
  • 6 ounces canned crab meat, very well drained
  • 2 green onions, very finely chopped
  • 1 clove garlic, very finely minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 package refrigerated wonton skins
  • Prepared sweet-and-sour sauce for serving

For two other easy crab rangoon recipes you can whip up for a party or potluck, try these Baked Artichoke and Crab Rangoon Recipe, or these tasty Baked Cream Cheese Wontons.


 

Instructions
  1. Preheat oven to 425º F.  Spray mini-muffin pan(s) with cooking spray.
     
  2. In a medium bowl, stir together the cream cheese, crab meat, onions, garlic, Worcestershire sauce and soy. 
     
  3. Open the package of wonton skins, and use only two or three at a time, keeping the rest covered while you work. Place the skins on a work surface and use the tip of your finger to moisten the edges.
     
  4. Spoon about 2 teaspoons of the filling into the center of each then pull the corners up to meet and twist lightly to form a “pouch." Place each wonton into the muffin pan and repeat to use all of the filling and skins.
     
  5. When all of the rangoons are formed, spray lightly with cooking spray.
     
  6. Bake for 12 – 15 minutes until crispy, serve immediately with sweet and sour sauce.

 

 

 


And, for another Chinese restaurant treat that will satisfy that sweet tooth, try these 2-Ingredient Chinese Restaurant Douughnuts.



 

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I imagined .You dears use the puff dough ,in any thing inspite .

looks yummy,,can you use that fake crabmeat stuff instead of canned?

These were delicious, and I like the added bonus of them being baked, not fried! I would find a way to make them taste more crab-y, though.

I made these recently- and I suggest a light brushing (or spray) of olive oil on the tops before baking. Gives them that "fried" taste and mouth-feel.

YUM! The perfect party appetizer. I liked that the crab flavor wasn't overpowering.

MMM! These had a great crunch without being fried. I would definitely make these for a party.

I love crab rangoons! You can bet that I'll be saving this recipe.

I think I liked the shell on these better than the fried version... the filling could use more crab flavor, though.

I really enjoyed these! I'd definitely eat them again.

I really liked this baked version. Crab rangoon is my weakness, so I feel a little healthier eating these instead of the fried versions.

I think that these are good for being baked instead of fried. The shell is a little hard/crunchy, but they don't feel heavy. Sauce is amazing!

Loved the sauce and the filling, but the shell was a little too thick and hard.

I read everyone's notes and I deep fried mine. I think I'll bypass the baked ones.

Terrible! Tasted like raw noodles. Yuck. Threw them away!!

I thought all ran goons were deep fried and crispy.

I will not make these again. Why is it showing as a 5 star recipe? When you read the comments they are all bad.

Hey everyone cook these for 15-18 minutes at 325F I think it was a typo.

Rangoons are always fried

This is not what I was looking for. They tasted good, but they did not come out exactly like I thought they should.

this is NOT what I think of crab rangoon......terrible. Think I will try frying the rest of them....

This recipe was terrible! It was nothing like the good crab rangoon you get at restaurants. My husband and I both hated them. My 3 year old ate them, but I think it was because he was hungry.

I've made these before and it's much easier if you just use onions and chives cream cheese. They are wonderful!!!!!!

My favorite appetizer when we go to a Chinese Restaurant. Can't get enough of them..... So I'm going to try to make them at home. Sounds easy too.

I make these from time to time. I usually add a few drops of toasted sesame oil to the cream cheese. It gives it great depth to the filling. They can be baked too and come out really well if you're trying to cut down on fried foods.

I have made these many times, but I don't eat any seafood other than fish, so I substitute immitation crab or lobster meat for the canned crabmeat and they come out great everytime, that way I get to eat some too! The immitation crab meat is cheaper too...

These appetizers were amongst many others, however these were the first to go. My daughter text me the next day saying she was craving them. Definitely a keeper!! Very easy and fast to make.

these are delicious and if you have a fryer you can fry them also- if you add a drop of sesame oil to the regular oil t will improve their crispness, color and flavor. I used to cater in Hawaii and I made them all the time- i will post a meat filled recipe if everyone would like it.

We were confused about the whole green onions too, Gngyr. ) We updated the recipe to reflect that they should be chopped instead. Thanks!

Sounds delicious, but I'm confused about how to work the whole green onions into this recipe.

Thanks for catching that typo. Our recipes are reader-submitted, and unfortunately some typos slip through the cracks. The recipe is good to go now.

Sounds delicious but what does the "s" stand for? Reads 2 s green onion, whole. Thanks.

Sounds Delicious Will Make For The Super Bowl

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