Ditch the deep-fryer in favor of the ultimate recipe for Crispy Baked Crab Rangoon perfect for dipping in sweet-and-sour sauce.

Top down view of Crispy Baked Crab Rangoon on blue plate next to small ramekin containing sweet and sour sauce

It’s no secret that I love Chinese takeout food, and there’s nothing I love more than updating my go-to (typically greasy!) 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. 

Wonton wrappers containing crab mixture atop wood cutting board

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, skip the messy cleanup and forget the greasy Chinese takeout food hangover, then this recipe is for you.

Unbaked rangoon on parchment paper-lined baking sheet

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.

Easy baked crab rangoon on blue serving plate next to a small bowl with sweet and sour sauce

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Crispy Baked Crab Rangoon

Ditch the deep-fryer in favor of the ultimate recipe for Crispy Baked Crab Rangoon perfect for dipping in sweet and sour sauce.
5 from 2 votes
Top down view of Crispy Baked Crab Rangoon on blue plate next to small ramekin containing sweet and sour sauce
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Servings 22 wontons


  • 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


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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.

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Calories: 67kcal, Carbohydrates: 5g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 186mg, Potassium: 41mg, Fiber: 1g, Sugar: 1g, Vitamin A: 144IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

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  1. 5 stars
    I’m tempted to try these again, but with a quick spray of olive oil and higher heat to get that crisp that can be missed from deep frying! These are scrumptious!

  2. 5 stars
    Made these rangoon today and they were so freaking good! I love that this recipe is baked not fried, and they still turned out golden and crispy.

    1. Hi Judy – Yes, although they taste best and have the best consistency when baked immediately. To freeze, I recommend placing the unbaked rangoon on a parchment paper-lined baking sheet in one layer and freezing them for at least 30 minutes before transferring to a sealable plastic bag. Thaw in the refrigerator overnight before baking them.