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Baked Crab Rangoon

 Baked Crab Rangoon
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • Press wonton wrappers into greased miniature muffin cups. Bake at
  • 350° for 6-7 minutes or until lightly browned.
  • 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 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer