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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 (0g sugars, 0g fiber), 4g protein .

Reviews for Baked Crab Rangoon

Sort By :
MY REVIEW
jczuprynski
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
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
Reviewed Jan. 26, 2013

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

MY REVIEW
angiejackson
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
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
Reviewed Dec. 20, 2012

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

MY REVIEW
PetraMary
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
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
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
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