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+ servings

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.
4.73 from 11 votes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
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.
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