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Crab-Free Cheesy Rangoons

You can make this without bacon if you need a tasty, vegetarian option. 
Servings: 24 Rangoons


  • 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.


  • 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.