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!
- 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
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!
- 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.
- Add all crab rangoon filling ingredients to the bowl. Mix well with a sturdy spatula or wooden spoon.
- 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.
- 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. Garnish with a light sprinkling of freshly-ground black pepper, diced bell pepper, and thinly-sliced green onion.
- 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