Baked Crab Rangoon
Back in the day when we'd go out for Chinese food a lot (before I cared so much about what disgusting oil they were using there), we'd always get the crab rangoon appetizer, so of course I had to recreate them. 🙂
Note that I'm only making this baked version because they're so easy and less messy, NOT because I want to avoid fat–just a little reminder that healthy fats are good for you! (And I'm not just talking about avocados and olive oil, which are great, but those are the mainstream “darlings”. I'm talking about healthy animal fats like BUTTER that humans have been eating long before there was heart disease. Read more here.)
So this recipe will get you loads of compliments because it's reeeeeally tasty and easy to make, too–you'll want to make a lot because they go fast.
***You can make it with crab or shrimp.
By the way, if you love Asian food, here are more of my favorite Chinese/Asian recipes. (Egg rolls, chicken lettuce wraps, sweet and sour chicken and more…) And here's another recipe using wonton wrappers and some crazy ingredients that you wouldn't think would taste good together but they really do! Wonton Appetizer:
Baked Crab Rangoon Appetizer Recipe
Ingredients
- 2 Crab legs, boiled OR 1.5 cups shrimp, cooked and chopped small (I tried to buy a can of crab meat, really I did, but just couldn't bring myself to serve all those preservatives to my family! If you can get past it, and I suppose it's rare that you'll make this, it is easier and cheaper. So if you use the canned, use one can, drained and flaked.)
- 1/2 pound cooked bacon, chopped (optional)
- 12 ounces cream cheese softened (I use organic)
- 1/2 cup mayonnaise Here's my homemade mayo recipe that is very good and easy! (See the video at that post.)
- 3/4 teaspoon sea salt
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 green onions, chopped
- 24 wonton wrappers In the refrigerated section at the grocery store – the ingredient label on these wasn't bad at all.
Instructions
- Preheat oven to 350*. Mix cream cheese, mayo, garlic powder, pepper, and salt together well. Flake the crab meat out of each crab leg. Stir in the the crab meat (or shrimp) and bacon. If everyone likes green onions, mix those in too, otherwise sprinkle on top of some, and leave others without. (You can reserve some for garnish if you want.)
- Butter 24 mini muffin cups and gently push a wonton wrapper down into each, you'll need to gently fold it on 2 sides as you push it into the bottom of the cup. The edges will stand up out of the cups. Fill evenly with mixture, not quite to the top of the cup. Add the green onion if you didn't add it to the mixture.
- Bake 10-13 minutes (or longer) until filling is hot and wrappers are golden brown and crispy. Watch them or they can get too brown quickly. Serve warm.
- These can easily be made ahead and then baked right before serving.
- This recipe makes 24, but 48 wonton wrappers come in a package, so you could double it if you have 2 mini muffin pans and a lot of people to feed.
Now, for the crab or shrimp-free version…
Crab-Free Cheesy Rangoons
Ingredients
- 2 softened bars of cream cheese (16 ounces)
- 3/4 cup shredded parmesan
- 1/2 cup mayo check out my homemade recipe
- 3/4 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon pepper
- Handful of chives or green onion, chopped small – add last and stir in (reserve some to garnish)
- 1/2 pound bacon, cooked crumbled small (optional)
- 24 wonton wrappers In the refrigerated section at the grocery store – the ingredient label on these wasn't bad at all.
Instructions
- Preheat oven to 350*. Mix up the cream cheese, parmesan, mayo, garlic powder, sea salt, pepper, chives, and (optional) bacon.
- Butter 24 mini muffin cups and gently push a wonton wrapper down into each. The edges will stand up out of the cups. Fill evenly with crab meat mixture, not quite to the top of the cup. Sprinkle a few more green onions around the top for garnish.
- Bake 10-13 minutes or more, until filling is hot and wrappers are golden brown and crispy. Watch them or they can get too brown quickly. Serve warm.
- These can easily be made ahead and then baked right before serving.
If you make these baked crab rangoons, please let me know what you think!
More you might like:
- Let dinner cook itself with one of these great Crockpot recipes.
Meal Planning Help:
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Commenter via Facebook says
Pho is what’s for dinner! With some mango bubble tea.
Commenter via Facebook says
Chicken taco salad made from chicken we harvested.
Commenter via Facebook says
Looks yum! I’m making fish tacos, sweet potato fries, and roasted asparagus.
Commenter via Facebook says
Not a seafood fan, but those look good! We’re having a soaked wheat crust pizza with uncured pepperoni and local mozzarella
Amanda says
Thanks for this! I’ve been CRAVING crab rangoon since I got pregnant, and haven’t wanted to eat the fried ones full of nasty stuff from the local chinese restaurant.
its long past NYE, but my cravings certainly haven’t stopped. this may be whipped up this weekend for some delicious snacking!
bethany says
Tried these on NYE and loved them! They were a big hit with my fiance as well.
Kate @ Modern Alternative Mama says
Interesting! I think you can buy crab at Trader Joe’s in big plastic tubs, though I haven’t checked them for preservatives. They are in a refrigerated case so they may not have any. That might be a better option for those who don’t want to use real crab legs and don’t want to use a can. Now I want crab….
Soli @ I Believe In Butter says
Mean woman. This has been one of my biggest weaknesses. Now I can have it again!
Brittany k says
This looks and sounds amazing! And crab cheese wontons are my serious guilty pleasure. I could eat them all day. I am going to have to try this, but I will have to use canned. I’m a potomac raised girl living in land locked colorado…i don’t trust the “fresh” crab here.
Teena says
What type of mini muffin pan do you use? This recipe looks great, but I would probably do a veggie version.
Teena says
just saw the other response on the muffin pan – thanks 🙂
Val - Once A Week Cooking says
Thank you for another recipe to use wonton wrappers. I love how versatile they are and quick as well for those last minute get-togethers.