Crunchy, golden wontons filled with creamy crab and seasonings, these Crispy Baked Crab Rangoons are a lighter take on the classic appetizer. They deliver all the flavor and crispiness of the deep-fried version without the extra oil, making them a delicious and satisfying snack or party appetizer.
Why I Love This Recipe
I love that these crab rangoons are baked instead of fried, making them a healthier alternative without sacrificing crunch. The creamy, savory filling pairs perfectly with the crispy wonton shell, and they’re incredibly easy to make at home. Whether for a party or a simple snack, these rangoons are always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
25 wonton wrappers
Cooking spray
Sweet and sour sauce, for serving
Directions
Preheat the Oven:
Preheat the oven to 350°F (175°C). Prepare a baking sheet and set it aside. Fill a small bowl with water to use for sealing the wontons.
Prepare the Filling:
In a medium bowl, mix the cream cheese, garlic powder, green onions, and soy sauce until smooth. Gently fold in the crab meat, ensuring it is evenly combined.
Assemble the Rangoons:
Lay the wonton wrappers on a clean surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Dip a finger into the water and run it along the edges of a wrapper to moisten. Fold the corners up toward the center, pinching and sealing the edges tightly to form a pouch. Repeat with the remaining wrappers.
Bake the Rangoons:
Place the assembled rangoons on the prepared baking sheet. Lightly spray them with cooking spray to help achieve a golden, crispy texture. Bake for 15–18 minutes or until golden brown and crispy.
Serve:
Remove the rangoons from the oven and serve them warm with sweet and sour sauce for dipping.
Optional:
For a more traditional texture, I sometimes deep-fry these instead of baking. Heating oil to 350°F (175°C) and frying the rangoons for about 2–3 minutes gives them an extra crispy exterior.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 15–18 minutes
Total Time: 30–33 minutes
Servings: 25 rangoons
Calories: ~60 kcal per rangoon
Variations
Spicy Kick: I like to add a bit of Sriracha or chili flakes to the filling for a spicy twist.
Different Proteins: Instead of crab, shrimp or even shredded chicken can work well in the filling.
Air Fryer Option: I sometimes use an air fryer at 375°F for 8–10 minutes for a quick, crispy finish.
Cheese Blend: A mix of cream cheese and shredded mozzarella makes the filling extra gooey.
Dipping Sauce Variety: Instead of sweet and sour sauce, I enjoy serving them with Thai chili sauce or a soy-ginger dip.
Storage/Reheating
If there are leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 350°F for about 5–7 minutes to crisp them up again. The air fryer also works well for reheating at 350°F for 4–5 minutes. I avoid microwaving, as it makes them soggy. For longer storage, I freeze the rangoons before baking and bake them directly from frozen, adding a few extra minutes to the cooking time.
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FAQs
Can I make these ahead of time?
Yes! I assemble the rangoons and store them in the refrigerator for a few hours before baking. I also freeze unbaked rangoons and bake them straight from the freezer when needed.
What type of crab meat should I use?
I prefer lump crab meat for the best flavor and texture, but imitation crab works as a budget-friendly alternative.
Can I fry these instead of baking?
Absolutely! I heat oil to 350°F and fry them for about 2–3 minutes until golden brown for a crispier texture.
How do I prevent the wontons from opening while baking?
I make sure to moisten the edges well and press them firmly together. If needed, I use a bit of beaten egg instead of water for a stronger seal.
What’s the best way to reheat leftovers?
Reheating in the oven at 350°F for about 5–7 minutes keeps them crispy. The air fryer at 350°F for 4–5 minutes also works great.
Conclusion
These crispy baked crab rangoons are an easy and delicious appetizer that delivers all the creamy, crunchy goodness of the classic version with less oil. Perfect for parties, gatherings, or just a fun homemade treat, they’re simple to make and full of flavor. Whether baked or fried, they’re sure to be a hit.
📖 Recipe:
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Crispy Baked Crab Rangoons
- Total Time: 30–33 minutes
- Yield: 25 rangoons
Description
These Crispy Baked Crab Rangoons are a healthier take on the classic appetizer, featuring golden-brown wontons filled with a creamy, savory crab mixture. Baked instead of fried, they deliver all the crunch and flavor with less oil, making them a perfect party snack or appetizer. Serve with sweet and sour sauce for an irresistible bite!
Ingredients
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)
25 wonton wrappers
Cooking spray
Sweet and sour sauce, for serving
Instructions
1. Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Prepare a baking sheet and set it aside.
2. Make the Filling:
- In a medium bowl, mix cream cheese, garlic powder, green onions, and soy sauce until smooth.
- Gently fold in crab meat until evenly combined.
3. Assemble the Rangoons:
- Lay wonton wrappers on a clean surface.
- Place 1 tablespoon of filling in the center of each wrapper.
- Dip a finger in water and moisten the edges of the wrapper.
- Fold the corners up to the center, pinching and sealing tightly.
4. Bake the Rangoons:
- Arrange on the prepared baking sheet and lightly spray with cooking spray.
- Bake for 15–18 minutes or until golden brown and crispy.
5. Serve:
- Serve warm with sweet and sour sauce for dipping.
Notes
For a crispier texture, air-fry at 375°F for 8–10 minutes.
To deep-fry, heat oil to 350°F and fry for 2–3 minutes.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: 25 rangoons
- Calories: ~60 kcal per rangoon
