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Baked Crab Rangoon Recipe

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. YIELD: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

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.

Nutritional Facts

1 each: 104 calories, 7g fat (3g saturated fat), 25mg cholesterol, 146mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 4g protein.

Reviews for Baked Crab Rangoon

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MY REVIEW
jczuprynski User ID: 5459972 115367
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
Nonielle User ID: 7259014 183306
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
brittnipapke User ID: 7081888 184923
Reviewed Jan. 26, 2013

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

MY REVIEW
angiejackson User ID: 6867448 166115
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
angiejackson User ID: 6867448 183305
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
lmhervey User ID: 6985260 126075
Reviewed Dec. 20, 2012

"I made 4 batches of these and they were gone!!! everyone loved these!!!!"

MY REVIEW
PetraMary User ID: 6370210 186658
Reviewed Oct. 19, 2012

"I have made this several times already and my hubby and I both enjoy it. I only have a regular size muffin pan so mine are bigger than they should be. I also use imitation crab as well as imitation lobster to make a double batch. The filling is even good with out the wonton wappers on crackers or in other uses."

MY REVIEW
puppypal81 User ID: 3831579 186655
Reviewed Apr. 1, 2012

"I also used imitation crab meat. Since I don't have a mini-muffin tin I just put tem on a cookie sheet lined with parchment paper & then sprayed them with canola oil. They turned out really good & were easy to make."

MY REVIEW
ahalbersma User ID: 5421369 115366
Reviewed Feb. 25, 2012

"I used neufchatel cheese and lower fat mayo, plus chopped up imitation chunk style crab meat as replacements. They were very good, and a little healthier than the ones from the restaurant"

MY REVIEW
jmkasprak User ID: 2880256 115365
Reviewed Jan. 18, 2011

"We all loved these appetizers. I put a splash of buttermilk in the mix instead of the mayo to try to reduce the calories."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer