Baked Crab Rangoon Recipe


Baked Crab Rangoon Recipe

This easy crab rangoon recipe with cream cheese is simple to make and tastes just like the restaurant versions.

Baked Crab Rangoon Recipe
Baked 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 baked 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!


Preparation Time20 min

Cooking Time15 min



Total TimeUnder One Hour


  • 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
  • 2 teaspoons soy sauce
  • 1 container refrigerated wonton skins
  • Prepared sweet-and-sour sauce for serving

Baked Crab Rangoon Recipe


  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.

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How does this recipe make 50?

A bit time consuming in the prep but the flavor of these crab rangoons is so worth it! I had never thought of baking rangoons before and I much prefer it now to frying. We ate all of ours in double quick time and were really sorry that we hadn't increased the quantity :((

There is a chinese restaurant near me that has the best crab rangoons, and I have always wanted to try making them myself! This recipe looks easy enough for anyone to make, including myself! I'm looking forward to trying it out.

Delicious! Crab rangoon has always been one of my favorite sides. I'll have to give this recipe a try )

I never knew these Crab Rangoons were so easy to make at home. I love these and this recipe is so easy, I'm blown away! I love the idea of baking them and not deep frying them. I have tried other recipes and the filling always came out in the deep fryer making a big mess. Baking these in a muffin tin is a great idea. I so have to make these and I know I'll enjoy them. Thank you so much for sharing this Easy Crab Rangoon Recipe.

I usually eat them without the dipping sauce in Chinese restaurants. Tried to make them before but never looked like the original ones.

I love crab rangoons. I'm glad to see it's pretty easy to make on my lonesome, too!

I love crab rangoons! I feel like making them at home and eating them fresh out of the oven must be even better than restaurant ones!

First time I ever had these yummy appetizers I was instantly hooked and have always wondered how to make them. Until now, I've had to order them but unfortunately not as much as I would have liked to because they were fried. I'm so happy to have stumbled upon this recipe and I love, love, love that they're are so much more healthier for you having been baked. Do you think they will freeze well with the cream cheese inside of them?

Wow! A little fiddly to make but oh so well worth the little extra bit of effort in the preparation! We had a gathering of family and friends at our home last night and these Easy Crab Rangoons were the first of the snacks to be snapped up and I noticed several people returning for more. They really are good and I will definitely be making them again soon.

I love crab rangoon from the Chinese restaurant and these would be fun to try at home. My daughter is vegetarian so quick and tasty appetizers are not always easy for us. The fact that they are baked is great too. I haven't seen the wonton wrappers in the store as I've never really looked for them. Is it something you find in the frozen section?

I would make these Crab Rangoons as they are baked and not fried. I am liking all of these ideas on this website about baking this kind of thing instead of frying it. I am sure it is just as tasty. I looked at another recipe similar to this where the filling was shrimps but crab meat is cheaper (at least in South Africa it is) and so this is definitely a good alternative. I'm definitely going to be making some of these.

I would have never thought of baking these, I would of thought that they might have lost some of their flavour but for me it had the opposite effect, they still had that crunch that I love but without the oily texture and greasy fingers. The healthier factor of baking over frying was the cherry on top for me with this dish.

I like the idea of baking instead of frying and using muffin cups makes this seem pretty easy. I have never noticed wonton skins at the store. Where would they be in the refrigerated section? I want to make these next time we get Chinese carryout. Actually, I saw a beef and broccoli recipe that I can make with these.

Being baked rather than fried is definitely a healthy benefit on this recipe! I have a brand new Pampered Chef mini muffin pan that I've been dying to try out. This recipe will be the ticket! My kids love crab rangoon and they'll be so surprised. From my online reading I guess the wonton skins are usually found in the produce section.

I really love crab rangoons! They always seemed so difficult to make, so I'm glad there's a video to follow!

I didn't know crab rangoon had anything other than crab and cream cheese. I love crab rangoon. I have never tried working with wonton wrappers. Is it tricky? Are they anything like rice paper for spring rolls that need to be wetted before sealing? The recipe makes plenty for a small party.

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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