Crispy Baked Crab Rangoon

Whether you’re a fan of American-Chinese restaurant classics or a homemade appetizer enthusiast, this Baked Crab Rangoon recipe will become your go-to for parties, snacks, or indulgent cravings. Imagine golden, crispy wonton wrappers cradling a velvety blend of cream cheese, crab meat, and savory seasonings.

Baked Crab Rangoon

Crab rangoons – also called cream cheese crab wontons or crab puffs – are a staple at American Chinese restaurants, but they’re shockingly simple to make at home. These crispy pockets of joy combine creamy, tangy crab rangoon filling with a satisfying crunch, making them the perfect appetizer for game nights, potlucks, or even a cozy night in. While imitation crab meat keeps this recipe budget-friendly, you can easily upgrade to lump crab meat for a luxurious twist. In this guide, you’ll learn everything from sealing wonton wrappers like a pro to frying them to golden perfection.

Why You’ll Love This Crab Rangoon Recipe

• Quick & Easy: With just 15 minutes of prep, you’ll have these ready to bake (or fry!).

• Customizable: Swap imitation crab for real crab meat, adjust seasonings, or try air-frying for a lighter version.

• Crowd-Pleasing: These crispy bites disappear fast at parties – guests always ask for the recipe!

• Dipping Sauce Versatility: Pair with sweet chili sauce, soy sauce, or even a homemade sour sauce blend.

• Freezer-Friendly: Make a big batch and freeze uncooked rangoons for future cravings.

Ingredients needed

For the Filling:

• Cream cheese: The creamy base that binds the filling. Soften at room temperature for easy mixing.

• Imitation crab meat (or real crab meat): Finely chopped for even distribution. Imitation crab is affordable and accessible, while lump crab meat adds a decadent touch.

• Green onion (scallion): Adds freshness and a mild onion flavor.

• Worcestershire sauce: Deepens the umami profile.

• Garlic powder: Enhances savoriness without overpowering.

• Soy sauce: Balances richness with saltiness.

• Salt & black pepper: Season to taste.

For Assembly & Cooking:

• 20-25 square wonton wrappers: Thin, pliable sheets that crisp beautifully when fried. Keep covered with a damp towel or plastic wrap to prevent drying.

• A small bowl of water: Essential for sealing edges.

• Vegetable oil: If you’re deep-frying, use a neutral oil with a high smoke point.

Optional Dipping Sauce:

• Sweet chili sauce or a mix of ¼ cup rice vinegar + 2 tbsp brown sugar (simmered until syrupy).

Step-by-Step Instructions

1. Prep the filling: In a bowl, combine cream cheese, crab meat, green onion, Worcestershire sauce, garlic powder, soy sauce, salt, and pepper. Mix until smooth.

2. Fill & fold the wontons: Lay a wonton wrapper flat. Place 1 tsp of filling in the center. Dip your finger in water and moisten the edges. Fold into a triangle, pressing out air bubbles. Seal tightly. For extra flair, bring opposite corners together to form a “pouch” shape.

3. Bake to perfection: Preheat your oven to 350°F. Brush the rangoons with cooking spray and bake them rangoons for 10 – 12 minutes until golden. Set on a wire rack for 5 minutes.

4. Make the dipping sauce: While frying, whisk together sweet chili sauce or simmer rice vinegar and brown sugar until thickened.

5. Serve while hot.

Recipe Notes & Tips

• Keep wrappers moist: Wonton wrappers dry out quickly, so keep them covered with a damp paper towel or plastic wrap while working. If they crack, they’re harder to seal and may leak filling during frying.

• Avoid overfilling: Use about 1 teaspoon of filling per wrapper. Overfilling can cause the rangoons to burst open while frying, leading to messy oil splatters and uneven cooking.

• Seal tightly: After folding, press the edges firmly to ensure a tight seal. If air bubbles are trapped inside, they can expand during frying and cause the rangoons to split.

• To fry: Maintain the oil at 350°F for the perfect golden crunch. If the oil is too hot, the wrappers will brown too quickly while the filling stays cold. If it’s too cool, the rangoons will absorb excess oil and become greasy.

• Air Fryer hack: Spritz the rangoons with cooking spray and air fry at 370°F for 8–10 minutes, shaking the basket halfway through. This method yields a crispy texture with significantly less oil.

• Use real crab for special occasions: While imitation crab meat is budget-friendly and works well, crab meat adds a luxurious touch. Fold it gently into the filling to maintain its delicate texture.

Baked Crab Rangoon Variations

• Spicy Kick: Add a pinch of sriracha or red pepper flakes to the filling.

• Shrimp Rangoon: Substitute crab with finely chopped shrimp.

• Vegan Twist: Use plant-based cream cheese and soy-based “crab.”

How to Serve Baked Crab Rangoon

Serve hot with dipping sauces like sweet chili, soy sauce, duck sauce, or a mix of sour cream and hot sauce. Pair with stir-fries, and fried rice, or enjoy solo as a snack!

Storage & Reheating

Fridge: Store cooked rangoons in an airtight container for up to 3 days.

Freezer: Freeze uncooked rangoons on a baking sheet, then transfer them to a freezer bag. Fry directly from frozen, adding 1–2 minutes to the cooking time.

Reheat: Crisp in an air fryer at 350°F for 3–4 minutes or bake at 375°F until warm.

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