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    You are in: Home / Recipes / Our Thanksgiving Treat Baked Crab Rangoon Recipe
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    Our Thanksgiving Treat Baked Crab Rangoon

    Our Thanksgiving Treat Baked Crab Rangoon. Photo by ChamoritaMomma

    1/2 Photos of Our Thanksgiving Treat Baked Crab Rangoon

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    AngelaSept's Note:

    I LOOOOVVVEEEE Crab Rangoons! I usually get them just a few times of year, since they are fried and I'm serious about my waistline :) These are baked and much better for you; you can "save" at least 80 calories on each crab rangoon. So enjoy and make them often!

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    Units: US | Metric


    1. 1
      PREHEAT oven to 350°F.
    2. 2
      Mix crab meat, cream cheese, onions and mayo.
    3. 3
      SPRAY 12 medium muffin cups with cooking spray.
    4. 4
      Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
    5. 5
      Fill evenly with crab meat mixture.
    6. 6
      Sprinkle with paprika.
    7. 7
      BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
    8. 8
      Serve warm.
    9. 9
      Garnish with chopped green onions, if desired.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on November 22, 2010


      I make Crab Rangoons all the time . I usually deep fry, but this is healthier. Some suggestions though. You should egg wash the wantons on each side. Also add worschester ...not to much just a dash or two. Honestly, the mayo is not necessary just the cream cheese.

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    • on November 27, 2010


      These are SO wonderful! I found the easiest way for me was to use a cookie sheet, set out the wrapper, fill with a dollop of the cream cheese mixture, then fold up the four corners, (I didn't seal with egg or water, I just let the corners sort of stick to the cream cheese mixture.) Loved, loved, loved--will make often! I think these actually taste better than the fried variety.

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    • on December 25, 2009


      Yum! My only complaint is that they tasted so good that I didn't bother limiting myself to one or two. The second time I tried this recipe, I put less filling inside and closed the corners just like the way traditional ragoons are made. I liked it a little better with the corners closed because it made dipping much easier. Thanks for sharing!

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    Read All Reviews (10)


    Nutritional Facts for Our Thanksgiving Treat Baked Crab Rangoon

    Serving Size: 1 (33 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 87.9
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 2.3 g
    Cholesterol 18.3 mg
    Sodium 227.3 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 0.2 g
    Sugars 0.3 g
    Protein 4.1 g

    The following items or measurements are not included:


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