If you love creamy, savory appetizers with a golden crunch but want something a little lighter than the usual deep-fried fare, you’re in for a treat with these Baked Crab Rangoon Wontons. This irresistible snack combines velvety cream cheese, sweet crab, and a hint of zesty green onion all tucked into crispy, oven-baked wonton wrappers. Whether you’re hosting a party, prepping a quick weeknight appetizer, or just craving a restaurant-style bite at home, this recipe will become your new go-to for easy, crowd-pleasing fun.
Ingredients You’ll Need
Everything you need for Baked Crab Rangoon Wontons is easy to find, and each ingredient truly brings something special to the table. From the creamy base to the savory pops and delicate crunch, this short list guarantees big flavor and perfect texture in every bite.
- Cream cheese (8 ounces, softened): The velvety foundation that makes the filling creamy and rich—let it come to room temperature for easy mixing.
- Imitation crab meat or real crab (1/2 cup, finely chopped): Adds sweetness and a subtle seafood flavor; real crab is fantastic if you want to splurge, but imitation works beautifully too.
- Green onions (2, finely sliced): Fresh, crisp, and colorful, these give the filling a gentle bite and a burst of color.
- Soy sauce (1 teaspoon): Brings umami depth and a hint of saltiness to balance the creamy cheese.
- Garlic powder (1/2 teaspoon): For a mellow, savory undertone that makes the filling pop.
- Worcestershire sauce (1/2 teaspoon): Adds a tangy, complex flavor that takes the filling to the next level.
- Salt (1/4 teaspoon): Just enough to amplify all the other ingredients without overpowering them.
- Wonton wrappers (24 square): Thin and crisp, these bake up golden and provide the perfect vehicle for the creamy filling.
- Cooking spray or olive oil: A quick spritz or brush ensures a beautiful, crunchy finish in the oven.
How to Make Baked Crab Rangoon Wontons
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Lightly grease a mini muffin tin if you want cute, cup-shaped wontons, or use a baking sheet for classic triangles. This step is key for getting those crispy bottoms that everyone loves.
Step 2: Mix the Filling
In a medium bowl, combine the softened cream cheese, finely chopped crab, green onions, soy sauce, garlic powder, Worcestershire sauce, and salt. Stir everything together until the mixture is smooth and evenly combined—no big lumps or stray pieces. This creamy, savory filling is the heart of your Baked Crab Rangoon Wontons.
Step 3: Fill and Shape the Wontons
Lay out your wonton wrappers on a clean surface or gently press each one into the prepared muffin tin. Spoon about 1 tablespoon of the crab mixture into the center of each wrapper. Lightly brush the edges with water, then pinch the corners together to seal. You can form neat little pouches for the muffin tin or classic triangles if you’re baking them flat—either way, make sure they’re sealed so the filling stays put.
Step 4: Add a Touch of Oil
Next, give the tops of your wontons a light spray with cooking spray or a gentle brush of olive oil. This tiny step makes all the difference, turning those wrappers golden and crispy as they bake.
Step 5: Bake to Crispy Perfection
Slide your tray into the oven and bake for 12 to 15 minutes, or until the wontons are golden brown and temptingly crisp. Keep an eye on them—the edges can brown quickly! Once done, let the Baked Crab Rangoon Wontons cool for a few minutes before serving so you don’t burn your fingers (or your tongue).
How to Serve Baked Crab Rangoon Wontons
Garnishes
A sprinkle of thinly sliced green onions or a scattering of toasted sesame seeds adds a fresh, vibrant finish. You can also drizzle with a little sweet chili sauce for a glossy, sweet-spicy kick that pairs perfectly with the creamy filling.
Side Dishes
Serve these Baked Crab Rangoon Wontons with a crisp Asian slaw, steamed edamame, or a bowl of miso soup for a full appetizer spread. They’re perfect alongside other finger foods like spring rolls, dumplings, or even a simple cucumber salad.
Creative Ways to Present
For parties, arrange the wontons on a serving platter with dipping sauces in the center—think soy sauce, sweet chili, or a homemade honey-ginger dip. You can also skewer them onto bamboo picks for easy sharing or nestle them into mini lettuce cups for an extra pop of color and crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Crab Rangoon Wontons can be stored in an airtight container in the refrigerator for up to three days. They’ll stay delicious, though the wrappers may soften a bit after chilling.
Freezing
If you want to prep ahead, assemble the wontons and freeze them (uncooked) on a baking sheet until solid, then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the cooking time—they’ll taste just as fresh as the day you made them!
Reheating
To reheat, pop the wontons in a 350°F (175°C) oven for 5-7 minutes until warmed through and crispy again. Avoid the microwave if possible, as it can make the wrappers chewy instead of crisp.
FAQs
Can I use real crab instead of imitation crab?
Absolutely! Real crab adds a wonderful sweetness and delicate texture. Just be sure to pick out any shell bits and chop it finely so it blends evenly with the cream cheese mixture.
What kind of dipping sauce goes best with Baked Crab Rangoon Wontons?
Sweet chili sauce is a classic, but you can also serve these with soy sauce, a honey-ginger dip, or even a tangy sriracha mayo if you want a little heat.
Can I make the filling in advance?
Yes, the filling for Baked Crab Rangoon Wontons can be made up to two days ahead. Store it tightly covered in the fridge, and assemble the wontons when you’re ready to bake.
Can I use round wonton wrappers instead of square?
You can! The shape is just for tradition and presentation. Round wrappers work just as well—simply fold or pinch them closed, and bake as directed.
How do I keep the wontons from opening while baking?
Be sure to moisten the edges of the wrappers with water before sealing, and pinch them firmly. Arranging them seam-side up in a muffin tin can also help them hold their shape perfectly.
Final Thoughts
There’s something truly delightful about sharing a tray of warm, golden Baked Crab Rangoon Wontons with friends or family. They’re easy enough for a casual weeknight, yet special enough for any gathering. Give them a try—you might just find yourself making them on repeat, no takeout required!
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Baked Crab Rangoon Wontons Recipe
- Total Time: 30 minutes
- Yield: 24 wontons 1x
- Diet: Non-Vegetarian
Description
These Baked Crab Rangoon Wontons are a healthier twist on the classic fried appetizer, featuring a creamy crab and cream cheese filling baked to golden perfection. Perfectly crispy on the outside with a rich, savory center, these bite-sized treats are easy to prepare and make a delicious party appetizer or snack.
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1/2 cup imitation crab meat or real crab, finely chopped
- 2 green onions, finely sliced
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
Wrapper & Cooking
- 24 square wonton wrappers
- Cooking spray or olive oil, for brushing
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin or baking sheet to prevent sticking.
- Prepare Filling: In a medium bowl, combine softened cream cheese, chopped crab meat, sliced green onions, soy sauce, garlic powder, Worcestershire sauce, and salt. Mix well until all ingredients are evenly blended.
- Assemble Wontons: Place one wonton wrapper into each muffin cup or arrange them on the baking sheet. Spoon about 1 tablespoon of the crab mixture into the center of each wrapper.
- Seal Wontons: Lightly brush the edges of each wonton wrapper with water, then pinch the corners together to form a sealed pouch or triangle shape.
- Prepare for Baking: Lightly spray the tops of the wontons with cooking spray or brush with olive oil to encourage crispness.
- Bake: Bake in the preheated oven for 12 to 15 minutes, until the wontons are golden brown and crispy.
- Cool and Serve: Remove from the oven and allow the wontons to cool slightly before serving with your choice of dipping sauce.
Notes
- Serve with sweet chili sauce, soy sauce, or a honey-ginger dip for added flavor.
- Prepare the filling ahead of time and store it in the refrigerator for up to 2 days.
- These wontons freeze well: assemble and freeze before baking, then bake directly from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 wonton
- Calories: 70
- Sugar: 1 g
- Sodium: 110 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg
