Include in Print View:

Crab Rangoon

Crab Rangoon recipe image
These Crab Rangoon appetizers offer a delightful contrast between the crispy, golden-brown wonton skin and the rich, creamy interior. The filling combines sweet lump crab meat with tangy cream cheese, fresh green onions, and a hint of garlic for a balanced flavor profile. While traditionally deep-fried, this baked version provides a lighter alternative without sacrificing the satisfying crunch or indulgent taste. They are perfect for holiday parties, casual gatherings, or as an elegant starter for a seafood dinner. Simple to assemble and easy to customize, these bites are always a crowd-pleaser that brings a touch of Asian-inspired flavor to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 94.4
Description
These Crab Rangoon appetizers offer a delightful contrast between the crispy, golden-brown wonton skin and the rich, creamy interior. The filling combines sweet lump crab meat with tangy cream cheese, fresh green onions, and a hint of garlic for a balanced flavor profile. While traditionally deep-fried, this baked version provides a lighter alternative without sacrificing the satisfying crunch or indulgent taste. They are perfect for holiday parties, casual gatherings, or as an elegant starter for a seafood dinner. Simple to assemble and easy to customize, these bites are always a crowd-pleaser that brings a touch of Asian-inspired flavor to your table.
Ingredients
  • 8 ounce Cream cheese
  • 6 ounce Can crab meat,
  • 1 Drained and flaked
  • 2 ea Green onions with tops,
  • 1 Thinly sliced
  • 1 ea Clove garlic, minced
  • 2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Lite soy sauce
  • 1 package (48) won ton skins
  • 1 Vegetable spray coating
Directions
  1. 1
    Preheat your oven to 425&# 194;°F (220ðC).
  2. 2
    Lightly spray a large baking sheet with vegetable oil spray.
  3. 3
    In a medium mixing bowl, beat the cream cheese until smooth and creamy.
  4. 4
    Add the drained and flaked crab meat, thinly sliced green onions, minced garlic, Worcestershire sauce, and lite soy sauce to the bowl.
  5. 5
    Mix all ingredients until well combined and evenly distributed.
  6. 6
    Lay out the wonton skins on a clean work surface, keeping the rest covered with a damp towel to prevent drying.
  7. 7
    Place 1 teaspoon of the crab filling into the center of each wonton skin.
  8. 8
    Moisten the edges of the wonton skin with a little water using your finger.
  9. 9
    Fold the skin in half to form a triangle, pressing out any excess air and sealing the edges firmly.
  10. 10
    Pull the two bottom corners of the triangle inward to overlap slightly.
  11. 11
    Moisten one corner with water and press against the other to seal the rangoon shape.
  12. 12
    Arrange the sealed rangoon on the prepared baking sheet, ensuring they do not touch.
  13. 13
    Lightly spray the tops of the rangoon with vegetable oil spray.
  14. 14
    Bake for 12-15 minutes, or until the wrappers are golden brown and crispy.
  15. 15
    Remove from oven and let cool for a minute before serving.
  16. 16
    Serve hot with sweet-sour sauce or mustard sauce for dipping.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 94.4kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 4.1g21%
Cholesterol 24.4mg9%
Sodium 108.6mg5%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.1g1%
Sugars 0.6g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, rangoon, wonton, appetizer, seafood, cream cheese, baked, party food, chinese, fusion, snack, green onion, garlic, soy sauce, worcestershire, crispy, filling, easy, make ahead, dinner party
Read it online: https://www.chefs-mate.com/recipe/crab-rangoon-4/