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."
 
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photo by Kim127 photo by Kim127
photo by Kim127
photo by mydesigirl photo by mydesigirl
photo by Pinot Grigio photo by Pinot Grigio
photo by gunthera1 photo by gunthera1
photo by Charmie777 photo by Charmie777
Ready In:
45mins
Ingredients:
8
Yields:
48 rangoon
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ingredients

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directions

  • In medium bowl, combine all ingredients except wonton skins and butter.
  • Mix until well blended.
  • Place 1 teaspoon filling in center of each wonton skin.
  • Moisten edges with water.
  • Fold in half to form triangle, pressing edges to seal.
  • Pull 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.).
  • Arrange on baking sheet that has been coated with vegetable spray.
  • Brush with melted butter.
  • Bake in 425º oven for 12-15 minutes, or until golden brown.
  • Serve hot with desired sauce.
  • NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
  • NOTE: These can also be fried, if prefer.

Questions & Replies

  1. Anyone try reversing cream cheese and crab? I.E. 16 oz. crab to 6oz. cream cheese.
     
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Reviews

  1. Very yummy and didn't take too, too long to put together. I think next time I'll increase the green onion for added flavor. Baked these, froze them, and then reheated just as many as I needed--came out great!
     
  2. Where did the filling go.... lol it disintegrated. The flavor was great though!
     
  3. These are fantastic. I fried half and baked half and the baked ones turned out better cuz the filling stayed in. Thank you for sharing this with us.
     
  4. This looked really good before baking, but when I took them out of the oven, there was no filling! I was careful to pinch the edges shut and use water to seal them, but somehow the filling still escaped. I have no idea where it went, because only a tiny bit seemed to have leaked out onto the pan.
     
  5. I've always fried my crab rangoons and I like how it makes the wonton skins nice and crispy. I wanted to try this recipe to see if I would like it better than my mother's recipe but I didn't like how they turned out. They weren't crispy. I put them in longer but they just got really chewy and the center just seemed doughy.
     
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Tweaks

  1. Better than I expected!! I couldn't find small packages of crab, so I just left it out, and they still turned out GREAT! I was really impressed with them. I also used butter flavored cooking spray instead of butter to cut some of the calories. They were yummy and crispy. I will for sure be making these again. Thanks!! :)
     
  2. What a great little snackie idea. I only made a fourth of the recipe and still ended up with about 16 rangoons. So easy to make and with only doing a few it only took me about 15 minutes to wrap them up. I subbed lobster for the crab as we had a little bit left over. Instead of buting melted butter, I sprayed the baking sheet with cooking spray and then sprayed the tops of the rangoons before I put them in the oven. Just did simple little triangle shapes. I served them with Recipe #248731 by lazyme. Loved them! Thanks Charmie!! Made for the Babes of ZWT4.
     
  3. Excellent recipe! I only changed one thing and that was spraying them with a non-stick cooking spray instead of brushing them with butter, they still crisped very nicely. My friends and I really enjoyed them. I will definitely make these again, thanks for posting!
     
  4. The flavor of the filling was good, however I find that most crab rangoon are lacking in crab flavor, so I increased it to 9 oz. crab (2 small cans). This made a perfectly flavored filling. Could eat it by the spoonful. To cut calories, I simply sprayed them with cooking spray instead of all that butter. They got slightly crisp, but not as crispy as I thought (maybe that is why Charmie advises to use lots of melted butter!). I also had a problem with the filling leaking out, even though my edges were sealed firmly. The end result was a pale colored wonton since they did not brown well, that oozed out, but the filling was great! I froze half of them, and hope to cook them from frozen and see if I have better results.
     
  5. these were very tasty and easy to make. i did have a problem with the crispiness and found i had to bake them 5-10 min more to really get any crisp. but just the fact that thier not fried is fantastic!. the filling was very delicious. i used egg roll paper instead of wonton. (same thing only egg roll is bigger) so maybe thats why it didnt crisp. but the photo looked like it used egg roll too. since wonton wrappers are very small. i shall try these again and try to get more of a crisp. thanks
     

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