Description
Deliciously crispy and creamy baked crab rangoons made with a savory cream cheese and crab filling wrapped in wonton wrappers, baked to golden perfection for a light and flavorful appetizer.
Ingredients
Filling
- 8 oz (225g) cream cheese, softened
- ½ cup imitation crab meat or real crab meat, finely chopped
- 1 green onion, finely chopped
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon soy sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Assembly
- 20-25 wonton wrappers
- 1 small bowl of water (for sealing the edges)
For Baking and Serving
- Cooking spray or a light brush of oil (for baking)
- Sweet chili sauce or soy sauce for serving
Instructions
- Prepare the filling: In a bowl, mix together softened cream cheese, finely chopped crab meat, chopped green onion, Worcestershire sauce, garlic powder, soy sauce, salt, and black pepper until smooth and well combined.
- Fill the wontons: Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the crab filling into the center of the wrapper.
- Seal the wrappers: Dip your finger in water and moisten the edges of the wonton wrapper. Fold it into a triangle or bring all four corners together to form a pouch, pressing the edges firmly to seal completely. Repeat the process with remaining wrappers and filling.
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
- Bake the crab rangoons: Arrange the filled and sealed rangoons on a baking sheet lined with parchment paper or lightly greased. Lightly brush or spray them with cooking spray for a crispy golden finish. Bake for 10 to 12 minutes, or until the edges are golden brown.
- Cool slightly and serve: Remove from the oven and place on a wire rack to cool for about 5 minutes. Serve warm with sweet chili sauce or soy sauce for dipping and enjoy your crispy baked crab rangoons.
Notes
- You can use real crab meat for a more authentic flavor or imitation crab for a budget-friendly option.
- If you prefer a richer taste, soften the cream cheese to room temperature before mixing for easier blending.
- Make sure to seal the wontons tightly to prevent the filling from leaking during baking.
- For an even crispier texture, you can lightly brush the rangoons with oil before baking.
- Leftover crab rangoon can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American-Chinese
