Description
Crispy Baked Crab Rangoons are a delicious appetizer featuring creamy crab and cream cheese filling wrapped in wonton wrappers, baked to golden perfection for a healthier twist on the classic fried version. Perfectly crisp on the outside and smooth inside, these rangoons make a crowd-pleasing snack or party favorite.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation), drained and flaked
- 2 green onions, finely chopped
- 1/2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
Wrapper and Assembly
- 24 wonton wrappers
- 1 egg + 1 tbsp water (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Filling: In a mixing bowl, combine the softened cream cheese, crab meat, finely chopped green onions, garlic powder, Worcestershire sauce, and salt. Stir until the mixture is smooth and well blended.
- Fill Wontons: Place one teaspoon of the crab filling into the center of each wonton wrapper, ensuring even distribution for a consistent bite.
- Seal Wrappers: Brush the edges of each wrapper with the prepared egg wash, then fold and seal tightly into a triangle or star shape to encase the filling securely.
- Prepare for Baking: Arrange the sealed rangoons on the lined baking sheet and brush the tops with the remaining egg wash to achieve a golden, glossy finish.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the rangoons turn golden and crisp on the outside.
- Cool and Serve: Remove the rangoons from the oven, let them cool slightly to firm up, then serve warm as a delicious appetizer or snack.
Notes
- You can use fresh, canned, or imitation crab meat depending on availability and preference.
- For an extra crunch, bake directly on a wire rack set inside the baking sheet.
- Serve with sweet chili sauce, soy sauce, or your favorite dipping sauce for added flavor.
- Make sure to seal the edges tightly to prevent filling leakage during baking.
- These can be made ahead and refrigerated before baking; add a minute or two to baking time if baking directly from chilled.
