Baked Crab Rangoon

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

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

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

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Fold in the crab.

Step 2: Fill the wontons

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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

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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.

Christine 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

Christine 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.