Baked Crab Rangoon

Total Time
Prep: 30 min. Bake: 15 min.

Updated on Feb. 25, 2025

Recreate your favorite takeout dish at home with baked crab rangoon. They're so crispy and creamy, we understand if there aren't leftovers.

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Ah, crab rangoon is that takeout staple everyone should try once. Its origins are debated—some sources point to it originating at tiki bar Trader Vic’s in the 1940s. Wherever the appetizer originated, it most likely wasn’t China despite it being prevalent on American Chinese menus. But it remains a beloved to-go order.

This baked crab rangoon dish takes a slightly healthier spin on the original; you’ll be using the oven instead of deep-frying but will still get that harmony of crunchy wrapper and creamy interior.

Baked Crab Rangoon Ingredients

  • Cream cheese: Cream cheese is a key component in crab rangoon. It delivers a tangy flavor and helps the other ingredients bind together.
  • Mayonnaise: Mayonnaise is another source of creaminess and tang.
  • Green onions: Green onions offer a sharpness to offset the creaminess and help enhance the dish’s savory complexity.
  • Paprika: Paprika has a mild smokiness that accentuates the other flavors.
  • Lime juice: Lime juice brightens the dish.
  • Garlic powder: Every dish is better with garlic. It also helps add depth to the crab mixture.
  • Soy sauce: We use reduced-sodium soy sauce here to ensure it’s not overly salty.
  • Fresh crab meat: Fresh crab meat is soft and a little sweet. Use them in these crab cakes if you have leftovers.
  • Wonton wrappers: These thin wrappers are primarily made with flour and get crispy when you cook them. You can get creative with what snacks you make in them.
  • Chinese-style mustard: This type of mustard is made from brown mustard seeds. It’s spicier and stronger than yellow mustard.

Directions

Step 1: Make the filling

overhead shot of a glass bowl filled with cream cheese and mayonnaise, the bowl is sitting on a light brown wooden tableTaste of Home

Preheat your oven to 350°F. In a small bowl, beat the cream cheese and mayonnaise.

overhead shot of a glass bowl filled with a creamy white mixture, topped with chopped green onions, a sprinkle of red powder, and a few small brown flakes; the bowl sits on a light wood surfaceTaste of Home

Stir in the green onions, paprika, lime juice, garlic powder and soy sauce.

overhead shot of a glass bowl containing a mixture of creamy sauce and flaked crabmeat; a white spatula is sticking out of the bowl; the bowl is sitting on top of a wooden tableTaste of Home

Fold in the crab.

Step 2: Fill the wontons

overhead shot of a person preparing food on a wooden table; a glass bowl filled with creamy, white filling with green bits is to the left of the image, and two silver spoons are resting in the bowl; a dark blue cutting board is to the right of the image with a hand preparing a light-colored dough wrapper; a small dark blue bowl filled with water is to the right of the cutting boardTaste of Home

Spoon two teaspoons of filling in the center of a wonton wrapper. Moisten the wrapper’s edges with water. Fold the opposite sides over the filling, pressing the centers together to seal. Repeat with the remaining sides, making a four-pointed star. Repeat with the rest of the wrappers and filling.

Editor’s Tip: Cover the remaining wonton wrappers with a damp paper towel until ready to use.

Step 3: Bake your crab rangoon

overhead shot of a baking sheet filled with 9 square-shaped dumplings; a hand is placing the last dumpling onto the sheet; the sheet has a gray background with a pattern of radiating linesTaste of Home

Transfer the wontons to an ungreased baking sheet. Bake for 15 to 18 minutes or until the wonton wrappers are golden brown. Serve with the mustard.

Baked Crab Rangoon is ready and served in a plate with mustardChristine Ma for Taste of Home

Baked Crab Rangoon Variations

  • Skip the crab:  You can use finely chopped shrimp or tofu in its place you can’t find crab or want a different flavor.
  • Switch up your sauces: You can also dip your crab rangoon in sweet and sour sauce or sweet chili sauce in place of the Chinese-style mustard.
  • Get spicy: You could add chopped up jalapenos or Sriracha to your baked crab rangoon for a little extra heat.
  • Use rice paper wrappers: To make this recipe gluten-free, 34

How to Store Baked Crab Rangoon

Store your baked crab rangoon in the fridge for up to three days. We recommend reheating them in the oven at 350° for a few minutes until they’re heated through.

Can you freeze baked crab rangoon?

Yes. After baking them (and letting them cool), you can freeze the crab rangoon. Start by freezing them in a single layer on a parchment-lined baking Just reheat them as needed for a quick snack or appetizer!

Baked Crab Rangoon Tips

Baked Crab Rangoon is ready and served in a plate with mustardChristine Ma for Taste of Home

Can you make baked crab rangoons in an air fryer?

You bet! We recommend air frying them at 350° for about 8 to 10 minutes, or until golden brown.

Can I use imitation crab in this dish?

Yes, you can. We love the flavor of fresh crab meat, but imitation crab (which is often a whitefish, like pollock or haddock) works, too! You can use any leftovers in these imitation crabmeat recipes.

Where can I find wonton wrappers?

Wonton wrappers are typically in the produce section of your grocery store. Sometimes they can also be in the frozen section— these are different than spring roll wrappers and egg roll wrappers. You can use rice.

Watch How to Make Baked Crab Rangoon

Baked Crab Rangoon

Prep Time 30 min
Cook Time 15 min
Yield about 3 dozen

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup mayonnaise
  • 2 green onions, sliced
  • 1 teaspoon 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

  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.
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When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. —Emily Higgins, Wingdale, New York
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