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Easy Crab Rangoon Recipe

19 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.

Ingredients
  • 16 ounces light cream cheese, softened
  • 1 can crab meat, drained and crumbled
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 2 packages Wonton skins
  • Vegetable spray coating
Instructions
  1. Preheat the oven to 425 degrees F.
     
  2. In medium bowl, combine all ingredients except wonton skins and spray coating; mix until well blended. (To prevent wonton skins from drying out, prepare one or two rangoon at a time.)
     
  3. Place 1 teaspoon filling in center of each wonton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
     
  4. Lightly spray baking sheet with vegetable coating. Arrange crab rangoon on sheet and lightly spray to coat.
     
  5. Bake for 12 to 15 minutes, or until golden brown.
     
  6. Serve hot with sweet and sour sauce or mustard sauce.
Notes

Easy Copycat Chinese Food RecipesIf you liked this recipe, then check out these other Easy Chinese Food Recipes: 16 Recipes that Beat Takeout.

 

 

 

 


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



 

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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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