Experience the perfect balance of crispy and creamy with this irresistible Crispy Baked Crab Rangoons recipe. Delicate wonton wrappers encase a rich, savory filling, delivering all the flavors you love—without the extra oil from deep-frying.
Ideal for casual get-togethers, festive celebrations, or a cozy family meal, these baked crab rangoons offer a lighter take on a beloved restaurant favorite. Ready to bring a touch of Asian-inspired delight to your appetizer spread? Let’s get started on this easy, crowd-pleasing recipe!
These don’t just replicate the beloved crunch of the classic version—they elevate it with a perfectly balanced blend of flavors. More than just an appetizer, this recipe is a journey into the art of harmonizing textures and tastes, made simple for any home cook to master.
Follow these steps to achieve that signature crispiness and irresistible filling, along with expert tips to ensure each rangoon turns out perfectly golden and delicious.
Ingredients:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup finely chopped crab meat (fresh lump or high-quality canned)
- 1/4 cup finely sliced green onions
- 1 garlic clove, finely minced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground white pepper
- 24 wonton wrappers
- Cooking spray
- Optional: 1 teaspoon sesame oil for added depth of flavor
Instructions:
Preheat the Oven: Set your oven to 375°F (190°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Make the Filling: In a mixing bowl, blend together the softened cream cheese, chopped crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, white pepper, and sesame oil (if using). Stir until the mixture is creamy and well combined.
Fill the Wontons: Lay out the wonton wrappers on a clean surface. Spoon about 1 tablespoon of the filling into the center of each wrapper, being careful not to overfill.
Shape the Wontons: Lightly moisten the edges of each wrapper with water. Fold the corners toward the center to create a pyramid or purse shape, pressing firmly to seal and prevent any leaks while baking.
Prepare for Baking: Arrange the filled wontons on the baking sheet, leaving space between each one. Lightly spray the tops with cooking spray for a crispy, golden finish.
Bake Until Crisp: Place the baking sheet in the oven and bake for 12–15 minutes, or until the wontons are golden and crispy. Keep an eye on them after 10 minutes to avoid over-browning.
Serve: Let the wontons cool slightly before serving. Enjoy them warm with your favorite dipping sauce.
Dipping Sauce Ideas:
- Sweet & Sour Sauce: A perfect balance of tangy and sweet flavors.
- Soy Ginger Dip: A blend of soy sauce, fresh grated ginger, rice vinegar, and a touch of honey for zest.
- Spicy Mayo: A creamy, spicy blend of mayonnaise and sriracha.
- Plum Sauce: A sweet, fruity option for a traditional touch.
Storage & Reheating Tips:
- Storing Leftovers: Place cooled wontons in an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes until crispy again. Avoid using the microwave to prevent sogginess.
Expert Tips for Perfect Rangoons:
- Softened Cream Cheese: Bring your cream cheese to room temperature for a silky-smooth, lump-free filling.
- Quality Crab Meat: Fresh lump crab meat is ideal, but well-drained, high-quality canned crab works just as well.
- Secure Seals: Press the edges of the wontons firmly to prevent any filling from leaking during baking.
- Proper Spacing: Leave enough room between rangoons on the baking sheet to promote even crisping and golden-brown perfection.
- Stay Vigilant: Keep a close watch during the final minutes of baking, as they can brown quickly.
Crispy Baked Crab Rangoons
These Crispy Baked Crab Rangoons deliver a delicious blend of flavors, bringing the restaurant experience right to your kitchen. Whether you’re hosting guests or treating your family, this lighter baked version offers the perfect balance of crispy and creamy, letting you enjoy every bite without the extra oil from deep-frying.
- Total Time: 35 minutes
- Yield: 24 rangoons 1x
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/2 cup finely chopped crab meat (fresh lump or high-quality canned)
- 1/4 cup finely sliced green onions
- 1 garlic clove, finely minced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground white pepper
- 24 wonton wrappers
- Cooking spray
- Optional: 1 teaspoon sesame oil for added depth of flavor
Equipment: Baking sheet, mixing bowl, spatula
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
- Make the Filling: In a mixing bowl, blend together the softened cream cheese, chopped crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, white pepper, and sesame oil (if using). Stir until the mixture is creamy and well combined.
- Fill the Wontons: Lay out the wonton wrappers on a clean surface. Spoon about 1 tablespoon of the filling into the center of each wrapper, being careful not to overfill.
- Shape the Wontons: Lightly moisten the edges of each wrapper with water. Fold the corners toward the center to create a pyramid or purse shape, pressing firmly to seal and prevent any leaks while baking.
- Prepare for Baking: Arrange the filled wontons on the baking sheet, leaving space between each one. Lightly spray the tops with cooking spray for a crispy, golden finish.
- Bake Until Crisp: Place the baking sheet in the oven and bake for 12–15 minutes, or until the wontons are golden and crispy. Keep an eye on them after 10 minutes to avoid over-browning.
- Serve: Let the wontons cool slightly before serving. Enjoy them warm with your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes