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Easy Baked Crab Rangoon

Revel in the delight of homemade Chinese-American crab rangoon that are bake-wonderful instead of fried. These Baked Crab Rangoon packages are simple to create and crafted with a rich and creamy crab filling that is hard to resist. Impress your family and friends with the less-fried version of this ...
2
45 min
TOTAL TIME
161
CALORIES
$0.65
PER SERVING
Easy Baked Crab Rangoon
Ingredients
12 INGREDIENTS
12 SERVINGS
Granulated Sugar
1 tbsp granulated sugar
Soy Sauce
1 tsp soy sauce
Canned Crab Meat
6 oz canned crab meat
drained
Vegetable Oil Spray
vegetable oil spray
Worcestershire Sauce
2 tsp worcestershire sauce
Full Fat Cream Cheese
8 oz full fat cream cheese
softened to room temperature
Frozen Wonton Wrappers
36 pcs frozen wonton wrappers
Black Pepper
1/2 tsp black pepper
Garlic
1 clove garlic
minced
Sweet Chili Sauce
36 pcs sweet chili sauce
Sesame Oil
1 tsp sesame oil
Green Onions
1/4 cup green onions
chopped
Directions
6 STEPS
30 min
PREP TIME
15 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 375 degrees Fahrenheit and lightly spray a baking sheet with vegetable oil spray.
2
In a medium bowl, combine the cream cheese, drained crab meat, Worcestershire sauce, black pepper, minced garlic, chopped green onions, soy sauce, sesame oil, and granulated sugar until well combined.
3
Fill a small bowl with water and keep it handy. Lay the frozen wonton wrappers on a clean surface and put a spoonful of the crab mixture into the center of each wrapper.
4
Wet your finger in the bowl of water, and run it along the edges of the wonton wrapper to dampen. Fold the wrappers over the filling to form a triangle, and pinch the edges together to seal.
5
Place the folded wrappers on the prepared baking sheet. Bake for 12-15 minutes until the edges are crisp and golden.
6
Serve the baked crab rangoon with sweet chili sauce on the side for dipping.
Health Info
Macros
17g
CARBS
7g
FAT
5g
PROTEIN
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH
WHEAT
SOYBEANS
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Frequently Asked Questions
What is the best temperature for frying Crab Rangoon?
How can I prevent the wontons from opening up during frying?
Can you bake Crab Rangoon instead of frying?
What type of crab should I use for Crab Rangoon?
What type of cream cheese is best for Crab Rangoon?
Why does my Crab Rangoon taste bland?
Why are my wontons greasy after frying?
Can you substitute the crab in Crab Rangoon?
How should I fold the Crab Rangoon?
Why does the filling leak out while frying?