Baked Crab Rangoons Recipe

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Baked Crab Rangoons Recipe
Baked Crab Rangoons Recipe photo by Taste of Home
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Baked Crab Rangoons Recipe

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When I'm dining out, crab rangoon is one of my go-to dishes. I decided to create a better-for-you version at home. —Emily Higgins, Wingdale, New York
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup mayonnaise
  • 2 green onions, sliced
  • 1 tablespoon paprika
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon reduced-sodium soy sauce
  • 8 ounces fresh crabmeat
  • 40 wonton wrappers
  • Chinese-style mustard

Directions

Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab.
Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat.
Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard. Yield: about 3 dozen.
Originally published as Baked Crab Rangoon in Taste of Home Christmas Annual Annual 2016, p114

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup mayonnaise
  • 2 green onions, sliced
  • 1 tablespoon paprika
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon reduced-sodium soy sauce
  • 8 ounces fresh crabmeat
  • 40 wonton wrappers
  • Chinese-style mustard
  1. Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab.
  2. Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat.
  3. Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard. Yield: about 3 dozen.
Originally published as Baked Crab Rangoon in Taste of Home Christmas Annual Annual 2016, p114

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Kathy User ID: 9177630 268574
Reviewed Jun. 27, 2017

"Does anyone know if these can be frozen before baking?"

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