1/9 Photos of Baked Crab Rangoon
This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.
My Private Note
Units: US | Metric
- 1In medium bowl, combine all ingredients except wonton skins and butter.
- 2Mix until well blended.
- 3Place 1 teaspoon filling in center of each wonton skin.
- 4Moisten edges with water.
- 5Fold in half to form triangle, pressing edges to seal.
- 6Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
- 7Arrange on baking sheet that has been coated with vegetable spray.
- 8Brush with melted butter.
- 9Bake in 425º oven for 12-15 minutes, or until golden brown.
- 10Serve hot with desired sauce.
- 11NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
- 12NOTE: These can also be fried, if prefer.
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Nutritional Facts for Baked Crab Rangoon
Serving Size: 1 (1145 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 59.4
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 1.8 g
- Cholesterol 11.7 mg
- Sodium 124.9 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 0.1 g
- Sugars 0.3 g
- Protein 2.3 g