Description
These Crispy Baked Crab Rangoons are a delightful twist on the classic appetizer, offering a lighter and healthier version that doesn’t compromise on flavor or crunch. Filled with a creamy crab mixture and baked to golden perfection, these rangoons are perfect for parties or as a savory snack.
Ingredients
Scale
Filling:
- 8 ounces imitation crab or lump crab meat, finely chopped
- 8 ounces cream cheese, softened
- 2 green onions, finely sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Wrappers:
- 20–24 wonton wrappers
- Olive oil spray or melted butter for brushing
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Mix filling: In a medium bowl, combine crab, cream cheese, green onions, Worcestershire sauce, soy sauce, garlic powder, and onion powder.
- Fill wrappers: Place a wonton wrapper on a clean surface, add filling, moisten edges with water, fold corners to the center, and seal tightly.
- Bake: Arrange rangoons on a baking sheet, brush with olive oil or butter, and bake for 12–15 minutes, flipping halfway, until golden and crispy.
- Serve: Enjoy warm with sweet chili sauce or soy sauce for dipping.
Notes
- For extra crispiness, bake on a wire rack over the baking sheet.
- Rangoons can be air fried at 375°F for 8–10 minutes.
- Unbaked rangoons can be frozen for up to 2 months; bake from frozen with additional time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American
Nutrition
- Serving Size: 2 rangoons
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 20 mg
