Baked Crab Rangoon Recipe

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Although these Asian-inspired appetizers feel fancy, they're actually easy to prepare. Baking the rangoon instead of deep frying them not only saves time but reduces the mess.—Sue Bennett, Shelburn, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 12 wonton wrappers
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/4 cup thinly sliced green onions

Nutritional Facts

1 appetizer equals 104 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 146 mg sodium, 5 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. Press wonton wrappers into greased miniature muffin cups. Bake at 350° for 6-7 minutes or until lightly browned.
  2. Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth. Stir in crab and onions; spoon into wonton cups. Bake for 10-12 minutes or until heated through. Serve warm. Yield: 1 dozen.
Originally published as Baked Crab Rangoon in Taste of Home Christmas Annual Annual 2009, p82

Nutritional Facts

1 appetizer equals 104 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 146 mg sodium, 5 g carbohydrate, trace fiber, 4 g protein.

This recipe pairs well with a medium white wine.

Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now

Reviews for Baked Crab Rangoon

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 14, 2013

I thought these were extremely blah! Noone would eat them. I love to cook and love lots of flavor and these had none. Wondering if imitation crab would have more flavor than the premium lump crab I used - and the wontons did not taste good - maybe I needed to spray more.

MY REVIEW
Reviewed May. 11, 2013

I loved these!!! I made them with lower fat cream cheese and light mayo and sprayed them with olive oil spray. They came out so good that I am glad I only made two and will make them when I am craving take out. I don't have to be feel deprived anymore.

MY REVIEW
Reviewed Jan. 26, 2013

Not a fan of baking these. Too crunchy for my liking. Not bad but not great either.

MY REVIEW
Reviewed Dec. 21, 2012

This was a great holiday appetizer. Couldnt find wonton wrappers so improvised w pillsbury crescent roll dough. I used small amounts in an extra small muffin pan and it worked perfectly! They were such a hit Im making again for xmas eve!

MY REVIEW
Reviewed Dec. 21, 2012

This was a great holiday appetizer. Couldnt find wonton wrappers so improvised w pillsbury crescent roll dough. I used small amounts in an extra small muffin pan and it worked perfectly! They were such a hit Im making again for xmas eve!

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