Description
Crispy Baked Crab Rangoons are a delicious appetizer featuring a creamy crab and cream cheese filling wrapped in crispy wonton wrappers and baked to golden perfection. These baked appetizers are a healthier alternative to deep-fried versions and pair wonderfully with sweet and sour sauce for dipping.
Ingredients
Scale
Filling
- 1 package cream cheese (8 oz.), softened
- ½ teaspoon garlic powder
- 1 tablespoon chopped green onions
- 1 tablespoon low-sodium soy sauce
- 8 oz. crab meat (or imitation crab)
Assembly
- 25 wonton wrappers
- Cooking spray
Serving
- Sweet and sour sauce, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it or spraying it lightly with non-stick spray so your rangoons don’t stick.
- Make the Filling: In a medium bowl, combine the softened cream cheese, garlic powder, chopped green onions, and low-sodium soy sauce. Mix well until smooth and creamy. Gently fold in the crab meat, ensuring it is evenly distributed without breaking it up too much.
- Assemble the Rangoons: Lay out the wonton wrappers on a clean surface. Place approximately 1 tablespoon of the crab and cream cheese filling in the center of each wrapper. Dip your finger in water and moisten the edges of the wrapper to help them seal. Fold the corners of the wrapper up to the center, pinching and sealing tightly to form a neat pouch.
- Bake the Rangoons: Arrange the assembled rangoons on the prepared baking sheet in a single layer. Lightly spray the tops of the rangoons with cooking spray to help them crisp up. Bake in the preheated oven for 15 to 18 minutes, or until the rangoons are golden brown and crispy on the outside.
- Serve: Remove the rangoons from the oven and serve them warm alongside sweet and sour sauce for dipping, making a perfect appetizer or party snack.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- You can substitute imitation crab with real crab meat for a more authentic flavor.
- Do not overfill the wonton wrappers to prevent leaking during baking.
- Cooking spray helps achieve that crispy texture without frying.
- These rangoons are best enjoyed fresh but can be reheated in the oven for a few minutes to retain crispiness.
