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.
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- 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.
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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.
Used imitation crab as lump crab meat is not widely available in my area. But they were awesome!!!
Excellent! I’m so thrilled you enjoyed the recipe, Deanna!
These turned out WONDERFUL.
I’m so glad you enjoyed the recipe, Connie!
I skipped the soya sauce since I don’t keep it in the pantry but it was still amazing!
I’m so glad you enjoyed the recipe, Crystal!
Can you freeze these and bake later
Hi Deb – 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.
I love Rangoon minus the crab. Any idea how much I’d need to tweak it to make up for the missing crab? Or should I add 8 oz some kind of chicken or pork to compensate and still get 22?
Hi Heather! Yes, I’d add in another protein such as pork or chicken.
Can they be air fried?
Absolutely, Betty! You can follow the instructions in this recipe for air frying: https://www.justataste.com/air-fryer-cream-cheese-wontons-recipe/
I’m so glad you enjoyed the recipe, Anna!
The filling tasted ok, but the wrappers were tough and chewy and didn’t taste anything like a wonton wrapper that has been fried. I would not make this again unless I was going to deep fry them.
I’m sorry you didn’t enjoy the recipe, Shelley.
Sure you only had one wrapper? They are very thin and tend to stick together. Speaking from experience.
Absolutely delicious! This recipe is just perfect for when you have that craving for takeout but want to be smart about calories and fat. Made using imitation crab to save on cost. Easier than easy to make, and flew off the plate! Will I be making them again? Absolutely, without a doubt!
Woohoo! I’m thrilled you enjoyed the recipe, Ruth!
Can I use a good imitation crab?
So easy to make and taste delicious! Thank you!
You are so welcome! I’m thrilled you enjoyed the recipe!
These were FABULOUS and so EASY to make! I do not have cooking spray, so I used a small paint brush (one that have for baking or cooking, only) and just put some olive oil along the pinched edges and smeared some olive oil on the parchment paper. Olive oil has a low smoke point (even in the oven) so it was perfect for that brown crispiness. They looked just like your photo, except not as stunningly uniform as yours. LOL ! I could not get a picture because guests devoured them as soon as I put them out. Such a delicious and simple appetizer. Thanx so much for sharing. It’s a keeper for sure!
Amazing! I’m so thrilled you and your guests enjoyed them, Sherrie!
i used this recipe and it turned out great everyone enjoyed them to the last one was going
I’m so thrilled to read this, Harold!
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!
Awesome! Thanks for your review, Debbie!
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.
I’m thrilled you enjoyed the recipe, Heather!
Can these be frozen?
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.