Name: Baked Crab Rangoon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ⅛ teaspoon garlic powder; 8 ounces cream cheese; 6 ounces crab meat; 2 green onions, thinly sliced; 2 teaspoons Worcester Sauce; ½ teaspoon soy sauce; 8 wonton wrappers; 2 eggs, beaten

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Baked Crab Rangoon is a crispy, golden delight that brings the irresistible flavors of Chinese cuisine to your table in just 30 minutes. Each bite offers a perfect balance of creamy, savory crab filling wrapped in a light, flaky wonton shell. The rich, indulgent texture pairs beautifully with a hint of sweetness and a touch of garlic, making it a crowd-pleasing appetizer or snack.

With only 15 minutes of prep and 15 minutes of baking, this recipe is as easy as it is delicious. The golden edges and warm, gooey center create a sensory experience that’s impossible to resist. Plus, it’s a lighter take on a classic, so you can enjoy every bite without the guilt. Perfect for sharing—or keeping all to yourself!

Ingredients for Baked Crab Rangoon

⅛ teaspoon garlic powder (or substitute with fresh minced garlic for a stronger flavor)
8 ounces cream cheese (softened for easier mixing)
6 ounces crab meat (use fresh or canned, drained well)
2 green onions, thinly sliced (both green and white parts)
2 teaspoons Worcestershire sauce
½ teaspoon soy sauce (low-sodium works too)
8 wonton wrappers (keep covered with a damp towel to prevent drying)
2 eggs, beaten (for sealing the wontons)
Cooking spray (for greasing the baking sheet)

Step-by-Step Instructions

Preheat the oven to 425°F (220°C). Lightly spray a baking sheet with cooking spray and set aside.
Prepare the filling: In a medium bowl, combine the garlic powder, cream cheese, crab meat, green onions, Worcestershire sauce, and soy sauce. Mix until well combined.
Assemble the rangoons: Place 1 teaspoon of the filling in the center of each wonton wrapper. Brush the edges of the wrapper lightly with the beaten egg.
Fold and seal: Fold the wonton wrapper diagonally to form a triangle, pressing the edges firmly to seal. To create a crown, gently pull the two bottom corners together and press to seal.
Arrange on the baking sheet: Place the rangoons on the prepared baking sheet, leaving space between each. Lightly spray the tops with cooking spray to help them brown.
Bake: Bake in the preheated oven for 12-15 minutes, or until the rangoons are golden brown and crispy.
Serve: Remove from the oven and let cool slightly before serving. Enjoy warm with your favorite dipping sauce!

Dipping Sauce Ideas to Elevate Your Crab Rangoon

Pair your baked crab rangoon with a flavorful dipping sauce to take them to the next level. Try a sweet chili sauce for a tangy kick, or mix soy sauce with a splash of rice vinegar and a pinch of sugar for a savory-sweet option. For a creamy twist, combine mayonnaise, sriracha, and a squeeze of lime for a spicy aioli. These sauces add an extra layer of flavor that complements the creamy crab filling perfectly.

Perfect Pairings: Serving Suggestions

Serve your baked crab rangoon as an appetizer or part of a larger Asian-inspired meal. They pair wonderfully with a light cucumber salad or a bowl of hot and sour soup. For a fun party platter, arrange them alongside spring rolls, potstickers, and edamame. Don’t forget to garnish with extra sliced green onions for a pop of color and freshness!

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes, or until crispy. Avoid microwaving, as it can make the wonton wrappers soggy. For longer storage, freeze unbaked rangoons on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Time-Saving Tips for Busy Cooks

To save time, prepare the filling ahead of time and store it in the fridge for up to 24 hours. You can also enlist a helper to assemble the rangoons while you preheat the oven. If you’re short on time, skip the crown shape and simply fold the wontons into triangles—they’ll still taste delicious! Using pre-chopped crab meat or imitation crab can also speed up prep without sacrificing flavor.

Recipe Variations to Mix It Up

Feel free to get creative with your crab rangoon filling! Swap out the crab for shrimp or shredded chicken for a different twist. Add a pinch of chili flakes or a dash of sesame oil for extra flavor. For a vegetarian version, use chopped mushrooms or tofu instead of crab. You can also experiment with different shapes, like rolling the wontons into cigars or folding them into little pouches.