Crispy Baked Crab Rangoon is a twist on the classic fried appetizer that is popular in Chinese and Thai cuisine. This recipe is a healthier version of the traditional recipe, as it is baked instead of deep-fried. The dish features a delicious filling of cream cheese, crab meat, and seasonings, which is wrapped in wonton wrappers and baked until crispy and golden brown. The result is a tasty and satisfying appetizer that is perfect for any occasion.
To make the Crispy Baked Crab Rangoon, start by preparing the filling. Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and sesame oil in a bowl. Mix well until the ingredients are fully combined. Then, place a spoonful of the filling in the center of a wonton wrapper. Wet the edges of the wrapper with water, and then fold it over to create a triangle shape. Press the edges to seal the wrapper, and then repeat the process until all the filling has been used.
Once the crab rangoon are assembled, arrange them on a baking sheet and brush with a mixture of melted butter and olive oil. Bake the rangoon in a preheated oven for about 15-20 minutes or until they are crispy and golden brown. Serve the Crispy Baked Crab Rangoon hot with sweet chili sauce or soy sauce for dipping. This recipe is a crowd-pleaser and is sure to be a hit at any party or gathering.
How to make Crispy Baked Crab Rangoon
Prep Time : 20 mins
Cook Time : 20 mins
Total Time : 40 mins
Servings : 22 wontons
- 1 (8-oz.) package cream cheese, at room temperature
- 1 1/2 teaspoons minced garlic
- 1 Tablespoon chopped scallions
- 1 Tablespoon low-sodium soy sauce
- 8 oz. lump crab meat
- 22 wonton wrappers
- Cooking spray
- Sweet and sour sauce or Chinese mustard, for serving
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Fill a small bowl with water.
2. In a medium bowl, stir together the cream cheese, garlic, scallions and soy sauce. Fold in the crab meat.
3. Arrange the wonton wrappers on your work surface then spoon 1 tablespoon of the crab mixture into the center of each wrapper.
4. Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.
5. Arrange the rangoon in a single layer on the baking sheet, spacing them 1 inch apart. Spritz the rangoon with cooking spray. (This is optional but will help enhance the golden brown color.)
6. Bake the rangoon until they are golden brown and crispy, 15 to 18 minutes. Remove them from the oven and serve them with sweet and sour sauce or Chinese mustard for dipping.