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Shared by Jared Desrosiers | 5 Comments
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These Oven Baked Crab Rangoons have all the creamy goodness of a fried crab rangoon, but with less calories thanks to oven baking. They are made with cream cheese, imitation crab meat & other easy to find ingredients.
When it comes to takeout meals, I often find myself ordering Chinese food. I love the fried shrimp, beef and broccoli, chicken fingers, and crab rangoons.
Lately, I have been experimenting with making my own Chinese food “mock takeout” at home which has been surprisingly easy. I even made my own Crabmeat Casserole and Baked Honey Sesame Chicken that came out better than takeout!
Since crab rangoons are one of my favorite items to order, I thought it would be cool to make my own oven baked crab rangoons at home.
Traditionally, crab rangoons or wontons are fried, but I am scared to fry anything so I bake them! One time when I was younger, I made my own fish and chips, and a flame caught some grease, and shot up. It almost hit the cabinet and it frightened me, so I never fried another thing!
I guess that scary moment, and the fact that I survived an intense house fire go hand and hand?
Thankfully, I am not afraid to oven fry, or “mock fry“. That is exactly what I did with these crab rangoons. Adding some brushed on oil helps to crisp them up and give them that fried taste without all the fat.
The outside of the rangoons are just the right amount of crispy while the inside was melty, creamy, and totally delicious.
These make a perfect party snack or appetizer! When I made some of these crab rangoons for my Big Game party, they were such a hit!
Baked Crab Rangoons Recipe
Ingredients:
- Imitation Crab Meat- 8 ounces
- Softened Cream Cheese- 8 ounces
- Sugar- 1 tablespoon
- Garlic Powder -1/2 tsp
- Worcestershire sauce- 1 tsp
- Green Onion- 3 tablespoons
- extra virgin olive oil- 2 tablespoons
- All Natural Egg Roll Wraps- 1 package
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- In a food processor, pulse crab meat until fine.
- Add it to a large bowl, and combine it with the softened cream cheese, sugar, green onion, garlic powder, and Worcestershire sauce.
- Once everything is mixed thoroughly; set aside
- Moisten a kitchen towel with warm water and ring it out. You will use this to keep your egg roll wraps moist, and to prevent them from drying out. You will also want a tiny dish of water to dip your fingers in to close the rangoon edges.
- Prepare 1 wonton paper at a time with the rangoon filling. Tuck up sides to make a little envelope shape. You could also make football style shapes, but the little envelope style is quicker; repeat.
- Once all your crab rangoons are assembled, gently brush them with oil and place them in the oven for 20 minutes, or until edges are golden brown.
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3.71 from 65 votes
Oven Baked Crab Rangoons
These Oven Baked Crab Rangoons have all the creamy goodness of a fried crab rangoon, but with less calories thanks to oven baking. They are made with cream cheese, imitation crab meat & other easy to find ingredients.
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Course Appetizer
Cuisine American, Chinese
Servings 40 rangoons
Calories 81cal
Cost $5
Ingredients
- 40 Wonton wrappers
- 8 ounces Imitation Crab Meat
- 8 ounces Cream Cheese, softened
- 1 tablespoon Sugar
- 1 teaspoon Worcestershire sauce
- 1/2 tsp garlic powder
- 3 tablespoons Green Onion
- 2 tablespoons extra virgin olive oil
Instructions
Preheat oven to 350 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
Add crab meat to a food processor and pulse until meat is fine.
Add it to a large bowl, and combine crab meat with the softened cream cheese, sugar, garlic powder, and Worcestershire sauce.
Once everything is mixed thoroughly; set aside.
Moisten a kitchen towel with warm water and ring it out. You will use this to keep your wonton wrappers moist, and to prevent them from drying out. A tiny dish of water to dip your fingers in will help you to seal the rangoons.
Prepare 1 wonton wrapper at a time with the rangoon filling. Bring up sides to make a little pineapple shape.. You could also make these envelope style if you wish.
Once all your rangoons are assembled, gently brush them with oil and place them in the oven for 20 minutes, or until edges are golden brown.
Enjoy warm.
Video
Notes
Nutritional values are meant to be a guide and may vary.
Storing
These rangoons can be stored in the fridge for up to 3 days in an airtight container.
They heat up well in the microwave and hold their crisp pretty well!
Nutrition
Serving: 1rangoon | Calories: 81cal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 145mg | Potassium: 24mg | Vitamin A: 105IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.5mg
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Tuna Rangoons
Better than Takeout Honey Sesame Chicken
Reader Interactions
Comments
Amy says Hi, I am not sure how to make sweet and sour! I need to learn!
- Barbara J Barber says
How do you make the red sauce you dip the crab Rangoon in?
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