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Crab Rangoon

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Crab rangoon is a delicious Chinese-American appetizer! Stuffed with a savory Asian filling, these festive wonton cups are baked, not fried. Assemble this easy recipe in 35 minutes!

If you love baked crab rangoon, try cream cheese wontons with sweet and sour sauce! Enjoy them for snack time, game day, parties and movie nights! They’re a tasty addition to an appetizer table. Treat your family to homemade goodness. Serve these yummy wontons with Asian meals!

PIN THIS BAKED CRAB RANGOON RECIPE FOR LATER!

Crab rangoon wonton cups on a serving tray next to an individual serving.

CRAB RANGOON INGREDIENTS

These little wonton cups have a beautiful presentation. With a savory filling, they’re a wonderful spin on the basic cream cheese wontons. Simple to make, these low-cost appetizers won’t break the bank. Serve them at a party and they’ll disappear as soon as they hit the table!

Here are the ingredients you’ll need to make this simple recipe:

  • Wonton wrappers
  • Cream cheese
  • Fancy white crabmeat (canned)
  • Green onions
  • Soy sauce
  • Worcestershire sauce
  • Sesame oil
  • Garlic powder
  • Black pepper
  • Chili powder
  • GARNISHES: Red bell pepper and sliced green onion

MORE APPETIZERS TO MAKE ASAP!

Still hungry for more? Satisfy food cravings with these easy appetizers. They’re made with common ingredients you may have at home right now!


Ingredients for making baked crab rangoon displayed on a wooden Boos Board.

HOW TO MAKE BAKED CRAB RANGOON

IMPORTANT NOTE: As with any wonton cup recipe, the corners of the wonton wrappers may become overly crisp and sharp when baked in the oven. To avoid this, use kitchen shears to round off pointed corners before baking.

ANOTHER METHOD FOR BAKED CRAB RANGOON: Fold the wontons into little pockets. See how it’s done here > cream cheese wontons. Place filled wontons on a lined baking sheet that’s been preheated in the oven for 6 minutes. This will help crisp up the bottoms! Lightly spray the tops of the crab rangoon with cooking oil. Bake until golden and crunchy.

Baked wonton cups filled with a delicious crabmeat mixture.

CRAB RANGOON RECIPE

This crab rangoon recipe is a family favorite. Bring these beautiful appetizers from kitchen to table in 35 minutes. Here’s how!

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350°F. Grease the wells of 2 muffin pans with cooking spray.

Follow these step-by-step instructions for baked crab rangoon in wonton cups!

  • STEP 1: Chop green onions. Set them aside. Drain the can of crabmeat over the kitchen sink. Squeeze hard to get all the water out. We want that crabmeat dry! Flake it with a fork.
  • STEP 2: Add all crab rangoon filling ingredients to the bowl. Mix well with a sturdy spatula or wooden spoon.
  • STEP 3: For stacked wonton wrappers, press a wrapper into 21 wells of the prepared muffin pans. (Note: If you prefer using just one wonton wrapper for each rangoon, that’s fine too.) Press a second wrapper on top, staggering the corners for a beautiful look. OPTIONAL: To avoid sharp corners, round off the pointed edges with kitchen shears. Discard loose pieces.
  • STEP 4: Use a small scoop (equivalent to 2 teaspoons) to place filling into each wonton cup.  Bake for 15-20 minutes, or until edges are lightly golden, the wonton cups are crisp on the bottom, and the filling is warm.
4-image collage showing how to make crab rangoon, step by step.

GARNISH BAKED WONTON CUPS

Garnish each crab rangoon with a light sprinkling of freshly-ground black pepper, thinly-sliced green onion, and diced red bell pepper. Serve the wonton cups warm, or at cool room temperature. For food safety, if not enjoyed within the hour, cover with plastic wrap and refrigerate.

Baked crab rangoon wonton cups on a serving platter and on a white appetizer plate.

EXPERT TIPS FOR THIS CHINESE RECIPE

  • WHERE TO FIND WONTON WRAPPERS AT THE SUPERMARKET: Look for them in the refrigerated produce section. Sometimes they’re located by the ready-made salad kits. At other stores they can be found by the dairy products or in the deli section. If you can’t find them, as your grocer for assistance!
  • HOW MANY WONTON WRAPPERS IN A 12-OUNCE PACKAGE: This varies from brand to brand, but there are approximately 50 sheets in a pack
  • DELICIOUS ADD-INS FOR CRAB RANGOON: Grated cheddar cheese or cooked and crumbled crispy bacon. Try a sprinkling of capers or chopped fresh dill.
  • MAKE-AHEAD RECIPE INSTRUCTIONS: Assemble the filling and prep the garnishes ahead of time. Refrigerate for up to 3 days. When ready to use, assemble the wonton cups per recipe instructions. Add 5 minutes to the bake time. Cover the crab rangoon with foil for the first 5-8 minutes of baking to prevent over browning of the edges.
  • HOW TO USE WONTON WRAPPERS LEFTOVER FROM THIS RECIPE: Don’t let them go to waste! Make savory wonton soup or wonton taco cups! Cut them into strips and deep fry them. Use fried wonton strips as a crunchy topping for Chinese chicken salad.
Crab rangoon a round serving platter next to a small bunch of fresh green onions.

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CRAB RANGOON > RATE THIS RECIPE! ⭐️⭐️⭐️⭐️⭐️

These delightful wonton cups have a delicious savory filling. Friends say these are the best crab rangoon! If you agree, give this tasy recipe a 5-star rating in the comments!

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Baked wonton cups filled with a delicious crabmeat mixture.

Crab Rangoon


  • Author: Denay DeGuzman
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes
  • Yield: 21 Crab Rangoon 1x

Description

This is the best crab rangoon recipe! These beautiful Chinese appetizers boast a savory filling in baked wonton cups. Make these easy party snacks in 35 minutes!


Scale

Ingredients

  • 42 wonton wrappers (from one 12-oz package)
  • 8 ounces cream cheese
  • 1 6-ounce can fancy white crabmeat
  • 2 green onions (4 tablespoons, chopped)
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper, freshly-ground
  • 1/4 teaspoon chili powder (or 1/2 teaspoon hot sauce)
  • GARNISH 1: Red bell pepper, diced
  • GARNISH 2: Green onion, thinly sliced

Instructions

IMPORTANT NOTE: As with any wonton cup recipe, the corners of the wonton wrappers may become overly crisp and sharp when baked in the oven. To avoid this, use kitchen shears to round off pointed corners before baking.

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350°F. Grease the wells of 2 muffin pans with cooking spray.

Follow these step-by-step instructions for baked crab rangoon in wonton cups!

  1. Chop green onions. Set them aside. Drain the can of crabmeat over the kitchen sink. Squeeze hard to get all the water out. We want that crabmeat dry! Flake it with a fork.
  2. Add all crab rangoon filling ingredients to the bowl. Mix well with a sturdy spatula or wooden spoon.
  3. For stacked wonton wrappers, press a wrapper into 21 wells of the prepared muffin pans. (Note: If you prefer using just one wonton wrapper for each rangoon, that’s fine too.) Press a second wrapper on top, staggering the corners for a beautiful look. OPTIONAL: To avoid sharp crispy corners, trim off the pointed edges with kitchen shears. Discard loose pieces.
  4. Use a small scoop (equivalent to 2 teaspoons) to place filling into each wonton cup.
  5. Bake for 15-20 minutes, or until edges are lightly golden, the wonton cups are crisp on the bottom, and the filling is warm. Garnish with a light sprinkling of freshly-ground black pepper, diced bell pepper, and thinly-sliced green onion.

 


Notes

  • WHERE TO FIND WONTON WRAPPERS AT THE SUPERMARKET: Look for them in the refrigerated produce section. Sometimes they’re located by the ready-made salad kits. At other stores they can be found by the dairy products or in the deli section. If you can’t find them, as your grocer for assistance!
  • HOW MANY WONTON WRAPPERS IN A 12-OUNCE PACKAGE: This varies from brand to brand, but there are approximately 50 sheets in a pack
  • DELICIOUS ADD-INS FOR CRAB RANGOON: Grated cheddar cheese or cooked and crumbled crispy bacon. Try a sprinkling of capers or chopped fresh dill.
  • MAKE-AHEAD RECIPE INSTRUCTIONS: Assemble the filling and prep the garnishes ahead of time. Refrigerate for up to 3 days. When ready to use, assemble the wonton cups per recipe instructions. Add 5 minutes to the bake time. Cover the crab rangoon with foil for the first 5-8 minutes of baking to prevent over browning of the edges.
  • ANOTHER METHOD FOR BAKED CRAB RANGOON: Fold the wontons into little pockets. See how it’s done here > cream cheese wontons. Place filled wontons on a lined baking sheet that’s been preheated in the oven for 6 minutes. This will help crisp up the bottoms! Lightly spray the tops of the crab rangoon with cooking oil. Bake until golden and crunchy.
  • HOW TO USE WONTON WRAPPERS LEFTOVER FROM THIS RECIPE: Don’t let them go to waste! Make savory wonton soup, cream cheese wontons, or wonton taco cups! Cut them into strips and deep fry them. Use fried wonton strips as a crunchy topping for Chinese chicken salad.
  • Category: Appetizers
  • Method: Oven
  • Cuisine: Chinese, American

Keywords: Crab Rangoon, Baked Crab Rangoon, Cream Cheese Wontons

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

BAKED CRAB RANGOON > JOIN THE CONVERSATION

Do you enjoy restaurant-quality appetizers? What do you think of this crab rangoon recipe? Share your thoughts. Join the conversation below!

7 thoughts on “Crab Rangoon”

  1. We love crab rangoons at our house but I have never tried to make them myself. Now that I have a bit more time on my hands, I am going to do that for sure. Thank you so much for sharing.

    Reply

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