Ditch the deep-fryer in favor of the ultimate recipe for Crispy Baked Crab Rangoon perfect for dipping in sweet-and-sour sauce.
It’s no secret that I love takeout food, and there’s nothing I love more than updating my go-to dishes with healthy twists.
So step aside, Sesame Chicken Egg Rolls, and move along, Pork Potstickers, because there’s a new takeout-fakeout appetizer in town and it goes by the name of Crispy Baked Crab Rangoon. I repeat, Baked Crab Rangoon.
I’m one of those “If Crab Rangoon are on the menu, I’m ordering them” kind of gals. So how does one cook up an equivalent dish without standing over a cauldron of hot oil? Fear not! If you’re ready to ditch the deep-fryer and skip the messy cleanup, then this recipe is for you.
This easy recipe stars a quick-fix cream cheese and crab mixture tucked inside wonton wrappers before being baked to golden brown, crispy perfection.
All that’s left to do is decide whether you’ll dip and dunk ‘em in sweet and sour sauce or Chinese mustard. Serve these crispy rangoon as an appetizer to Baked Orange Chicken, Easy Beef and Broccoli or Quick Black Pepper Pork for the ultimate takeout-inspired meal whipped up in the comfort of your own kitchen.
Ingredients
- 1 (8-oz.) package cream cheese, at room temperature
- 1 1/2 teaspoons minced garlic
- 1 Tablespoon chopped scallions
- 1 Tablespoon low-sodium soy sauce
- 8 oz. lump crab meat
- 22 wonton wrappers
- Cooking spray
- Sweet and sour sauce or Chinese mustard, for serving
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Fill a small bowl with water.
- In a medium bowl, stir together the cream cheese, garlic, scallions and soy sauce. Fold in the crab meat.
- Arrange the wonton wrappers on your work surface then spoon 1 tablespoon of the crab mixture into the center of each wrapper.
- Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.
- Arrange the rangoon in a single layer on the baking sheet, spacing them 1 inch apart. Spritz the rangoon with cooking spray. (This is optional but will help enhance the golden brown color.)
- Bake the rangoon until they are golden brown and crispy, 15 to 18 minutes. Remove them from the oven and serve them with sweet and sour sauce or Chinese mustard for dipping.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I made the filling a day before, it was very easy and yummy! I forgot to spritz oil on them so they weren’t as crispy as I’m sure they could have been, but still yummy. I definitely am saving the recipe!
Yes, that spritz of oil definitely makes a difference in crispiness. So glad you enjoyed the recipe, Cari!