//Crispy Baked Crab Rangoon

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.

Top down view of Crispy Baked Crab Rangoon on blue plate next to small ramekin containing sweet and sour sauceTop 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 boardWonton 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 sheetUnbaked 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 sauceEasy baked crab rangoon on blue serving plate next to a small bowl with sweet and sour sauce

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

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Crispy Baked Crab Rangoon

  • 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!

Nutrition Facts

Crispy Baked Crab Rangoon

Amount Per Serving

Calories 67
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 16mg5%

Sodium 186mg8%

Potassium 41mg1%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 144IU3%

Vitamin C 1mg1%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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