This easy crab rangoon recipe with cream cheese is simple to make and tastes just like the restaurant versions.
By: RecipeLion.com Test Kitchen
49 Comments
Baked Crab Rangoon Recipe
By: RecipeLion.com Test Kitchen
Crab Rangoon is a universally-beloved appetizer that is a staple at many Chinese restaurants. Make this delicious treat at home with this easy baked crab rangoon recipe. Unlike typical crab rangoons (which are fried), these are baked in the oven. This means that they are easier to make and also a little bit healthier. Instead of ordering take-out the next time your Chinese food craving kicks in, make it yourself! You'll realize it isn't as hard as you might think. We've even included video, so you won't miss a beat!
Makes50
Preparation Time20 min
Cooking Time15 min
CostInexpensive
Total TimeUnder One Hour
Ingredients
- 8 ounces cream cheese, low-fat if preferred, softened
- 6 ounces canned crab meat, very well drained
- 2 green onions, very finely chopped
- 1 clove garlic, very finely minced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1 container refrigerated wonton skins
- Prepared sweet-and-sour sauce for serving
Baked Crab Rangoon Recipe
Instructions
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Preheat oven to 425º F. Spray mini-muffin pan(s) with cooking spray.
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In a medium bowl, stir together the cream cheese, crab meat, onions, garlic, Worcestershire sauce and soy.
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Open the package of wonton skins, and use only two or three at a time, keeping the rest covered while you work. Place the skins on a work surface and use the tip of your finger to moisten the edges.
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Spoon about 2 teaspoons of the filling into the center of each then pull the corners up to meet and twist lightly to form a “pouch."Place each wonton into the muffin pan and repeat to use all of the filling and skins.
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When all of the rangoons are formed, spray lightly with cooking spray.
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Bake for 12 – 15 minutes until crispy, serve immediately with sweet and sour sauce.
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Seth
Nov 17, 2018
A bit time consuming in the prep but the flavor of these crab rangoons is so worth it! I had never thought of baking rangoons before and I much prefer it now to frying. We ate all of ours in double quick time and were really sorry that we hadn't increased the quantity :((
Sarah P
May 22, 2018
There is a chinese restaurant near me that has the best crab rangoons, and I have always wanted to try making them myself! This recipe looks easy enough for anyone to make, including myself! I'm looking forward to trying it out.
Mark
Jan 30, 2018
Delicious! Crab rangoon has always been one of my favorite sides. I'll have to give this recipe a try )
Cheryl Y
Jan 03, 2018
I never knew these Crab Rangoons were so easy to make at home. I love these and this recipe is so easy, I'm blown away! I love the idea of baking them and not deep frying them. I have tried other recipes and the filling always came out in the deep fryer making a big mess. Baking these in a muffin tin is a great idea. I so have to make these and I know I'll enjoy them. Thank you so much for sharing this Easy Crab Rangoon Recipe.
Member 9989676
Dec 25, 2017
I usually eat them without the dipping sauce in Chinese restaurants. Tried to make them before but never looked like the original ones.
Jim Moriarty
Dec 22, 2017
I love crab rangoons. I'm glad to see it's pretty easy to make on my lonesome, too!
Eugenia
Oct 05, 2017
I love crab rangoons! I feel like making them at home and eating them fresh out of the oven must be even better than restaurant ones!
Rnbowgrl
Jun 24, 2017
First time I ever had these yummy appetizers I was instantly hooked and have always wondered how to make them.Until now, I've had to order them but unfortunately not as much as I would have liked to because they were fried. I'm so happy to have stumbled upon this recipe and I love, love, love that they're are so much more healthier foryou having been baked. Do you think they will freeze well with the cream cheese inside of them?
Lynn K
May 27, 2017
Wow! A little fiddly to make but oh so well worth the little extra bit of effort in the preparation! We had a gathering of family and friends at our home last night and these Easy Crab Rangoons were the first of the snacks to be snapped up and I noticed several people returning for more. They really are good and I will definitely be making them again soon.
Sandi C
Feb 12, 2017
I love crab rangoon from the Chinese restaurant and these would be fun to try at home. My daughter is vegetarian so quick and tasty appetizers are not always easy for us. The fact that they are baked is great too. I haven't seen the wonton wrappers in the store as I've never really looked for them. Is it something you find in the frozen section?
FoodLover
Feb 11, 2017
I would make these Crab Rangoons as they are baked and not fried. I am liking all of these ideas on this website about baking this kind of thing instead of frying it. I am sure it is just as tasty. I looked at another recipe similar to this where the filling was shrimps but crab meat is cheaper (at least in South Africa it is) and so this is definitely a good alternative. I'm definitely going to be making some of these.
Catsitt
Feb 01, 2017
I would have never thought of baking these, I would of thought that they might have lost some of their flavour but for me it had the opposite effect, they still had that crunch that I love but without the oily texture and greasy fingers. The healthier factor of baking over frying was the cherry on top for me with this dish.
msdeb21
Dec 09, 2016
I like the idea of baking instead of frying and using muffin cups makes this seem pretty easy. I have never noticed wonton skins at the store. Where would they be in the refrigerated section? I want to make these next time we get Chinese carryout. Actually, I saw a beef and broccoli recipe that I can make with these.
Daughter of Light
Dec 11, 2016
Being baked rather than fried is definitely a healthy benefit on this recipe! I have a brand new Pampered Chef mini muffin pan that I've been dying to try out. This recipe will be the ticket! My kids love crab rangoon and they'll be so surprised. From my online reading I guess the wonton skins are usually found in the produce section.
nataliegrace
Dec 08, 2016
I really love crab rangoons! They always seemed so difficult to make, so I'm glad there's a video to follow!
Ruthep
Dec 07, 2016
I didn't know crab rangoon had anything other than crab and cream cheese. I love crab rangoon. I have never tried working with wonton wrappers. Is it tricky? Are they anything like rice paper for spring rolls that need to be wetted before sealing? The recipe makes plenty for a small party.
koldgood 8975638
Jan 10, 2016
I imagined .You dears use the puff dough ,in any thing inspite .
kirbsmum 0646853
Dec 28, 2015
looks yummy,,can you use that fake crabmeat stuff instead of canned?
shelizabeth99
Dec 10, 2015
These were delicious, and I like the added bonus of them being baked, not fried! I would find a way to make them taste more crab-y, though.
ChaCha Rizzo
Dec 04, 2015
I made these recently- and I suggest a light brushing (or spray) of olive oil on the tops before baking. Gives them that "fried" taste and mouth-feel.
ErinJ
Nov 20, 2015
YUM! The perfect party appetizer. I liked that the crab flavor wasn't overpowering.
amatlin
Nov 12, 2015
MMM! These had a great crunch without being fried. I would definitely make these for a party.
EditorLP
Nov 11, 2015
I think I liked the shell on these better than the fried version... the filling could use more crab flavor, though.
Emily Michelle
Nov 11, 2015
I really liked this baked version. Crab rangoon is my weakness, so I feel a little healthier eating these instead of the fried versions.
Princess Carolyn
Nov 11, 2015
I think that these are good for being baked instead of fried. The shell is a little hard/crunchy, but they don't feel heavy. Sauce is amazing!
caitlinmm
Nov 11, 2015
Loved the sauce and the filling, but the shell was a little too thick and hard.
TxPuddleDuck2 1674 723
Nov 10, 2015
I read everyone's notes and I deep fried mine. I think I'll bypass the baked ones.
Member 3494599
Jan 05, 2014
I will not make these again. Why is it showing as a 5 star recipe? When you read the comments they are all bad.
justacoupleofdays1 986 7315904
Dec 08, 2013
Hey everyone cook these for 15-18 minutes at 325F I think it was a typo.
shannonoblinger 02 65290
Oct 13, 2013
This is not what I was looking for. They tasted good, but they did not come out exactly like I thought they should.
blondiejeane 63815 32
May 01, 2013
this is NOT what I think of crab rangoon......terrible. Think I will try frying the rest of them....
Foody
Aug 20, 2010
This recipe was terrible! It was nothing like the good crab rangoon you get at restaurants. My husband and I both hated them. My 3 year old ate them, but I think it was because he was hungry.
Chef 5742378
Jul 27, 2010
I've made these before and it's much easier if you just use onions and chives cream cheese. They are wonderful!!!!!!
estemosa
Jun 30, 2010
My favorite appetizer when we go to a Chinese Restaurant. Can't get enough of them..... So I'm going to try to make them at home. Sounds easytoo.
Hoosiersmoker
Jun 30, 2010
I make these from time to time. I usually add a few drops of toasted sesame oil to the cream cheese. It gives it great depth to the filling. They can be baked too and come out really well if you're trying to cut down on fried foods.
LadyLizz
Apr 14, 2010
I have made these many times, but I don't eat any seafood other than fish, so I substitute immitation crab or lobster meat for the canned crabmeat and they come out great everytime, that way I get to eat some too! The immitation crab meat is cheaper too...
SummerSun
Apr 09, 2010
These appetizers were amongst many others, however these were the first to go. My daughter text me the next day saying she was craving them. Definitely a keeper!! Very easy and fast to make.
kelley1969
Apr 08, 2010
these are delicious and if you have a fryer you can fry them also- if you add a drop of sesame oil to the regular oil t will improve their crispness, color and flavor. I used to cater in Hawaii and I made them all the time- i will post a meat filled recipe if everyone would like it.
nashmeow
Mar 22, 2010
We were confused about the whole green onions too, Gngyr. ) We updated the recipe to reflect that they should be chopped instead. Thanks!
Gngyr
Mar 19, 2010
Sounds delicious, but I'm confused about how to work the whole green onions into this recipe.
Recipe Warrior
Mar 03, 2010
Thanks for catching that typo. Our recipes are reader-submitted, and unfortunately some typos slip through the cracks. The recipe is good to go now.
med
Mar 03, 2010
Sounds delicious but what does the "s" stand for? Reads 2 s green onion, whole. Thanks.
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