📝 Introduction
Crab Rangoons—also called crab puffs or crab wontons—are a beloved takeout appetizer. Traditionally deep-fried, these bite-sized dumplings are filled with a creamy mixture of crab meat and cream cheese, wrapped in a crispy wonton shell. This baked version offers all the crunch and flavor with much less oil and hassle.
Perfect for parties, game day, or a cozy night in, these baked crab rangoons are easy to make ahead, healthier than fried versions, and just as crave-worthy. They pair beautifully with sweet chili sauce, soy sauce, or homemade duck sauce.
🧾 Ingredients
🦀 For the Filling:
- 8 oz cream cheese, softened
- 1 cup lump crab meat or imitation crab, chopped (drain well if canned)
- 2 green onions, finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce (or low sodium)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- Optional: 1 tsp sriracha or chili paste for a spicy kick
- Optional: 1 tbsp finely chopped red bell pepper or water chestnuts (for crunch)
🧺 For the Wrappers:
- 24–30 square wonton wrappers (found in the refrigerated section)
- 2–3 tbsp vegetable or sesame oil (for brushing or spraying)
- Small bowl of water (to seal edges)
🥣 For Dipping (optional):
- Sweet chili sauce
- Soy sauce or tamari
- Duck sauce or spicy mustard
👨🍳 Instructions
🔹 Step 1: Make the Filling
- In a medium bowl, mix softened cream cheese until smooth.
- Add crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, onion powder, and any optional ingredients.
- Stir well until fully combined.
- Taste and adjust seasonings (salt, pepper, more soy sauce, etc.).
🔹 Step 2: Assemble the Rangoons
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Place one wonton wrapper on a clean surface (keep the rest covered with a damp towel to prevent drying out).
- Scoop about 1–1.5 teaspoons of filling into the center.
- Moisten the edges of the wrapper with water.
- Fold into a triangle (corner to corner) and press edges to seal, removing air bubbles.
- Optional fold: Bring two opposite corners of the triangle up and pinch to make a traditional rangoon “pouch” shape.
- Repeat with remaining wrappers.
🔹 Step 3: Brush or Spray
- Lightly brush both sides of each rangoon with oil or spray with cooking spray.
- Place on prepared baking sheet, at least 1 inch apart.
🔹 Step 4: Bake
- Bake at 375°F (190°C) for 12–15 minutes, flipping halfway through.
- Rangoons should be golden brown and crisp on both sides.
- Keep an eye on the edges—don’t overbake or they’ll burn.
🔹 Step 5: Serve
- Let cool slightly.
- Serve warm with dipping sauce of choice.
🧊 Storage & Reheating
- Store leftover rangoons in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer at 350°F for 4–5 minutes until crisp again.
- Freezing (before baking): Assemble and freeze on a tray, then transfer to a freezer bag. Bake from frozen at 375°F for 15–18 minutes.
❓ Frequently Asked Questions (FAQs)
1. Can I use canned crab or imitation crab?
Yes! While fresh lump crab meat tastes best, both canned and imitation crab work well:
- Canned: Drain thoroughly to avoid watery filling.
- Imitation: Chop finely for better texture distribution.
2. Can I air fry these instead of baking?
Absolutely! Air fry at 375°F for 8–10 minutes, flipping once. Lightly spray with oil to enhance crispiness.
3. How do I keep the wonton wrappers from drying out?
Keep unused wrappers covered with a damp towel while working. Dried-out wrappers can crack or not seal properly.
4. Why did my rangoons burst open?
Common causes:
- Too much filling (keep it to 1–1.5 tsp).
- Edges not sealed tightly or trapped air inside.
- Overbaking or placing them too close together.
5. What dipping sauces go well with crab rangoons?
Great choices include:
- Sweet chili sauce
- Soy sauce or tamari
- Hoisin sauce
- Duck sauce
- Spicy sriracha mayo
6. Can I make these dairy-free or gluten-free?
- Dairy-free: Use plant-based cream cheese.
- Gluten-free: Look for gluten-free wonton wrappers (harder to find) or make homemade using gluten-free flour.
7. Can I add more vegetables to the filling?
Yes! Finely chopped water chestnuts, red bell pepper, or shredded carrots can add crunch and color. Just avoid wet ingredients that can loosen the filling.
🌟 Pro Tips
- Chill the filling for 15–30 minutes to make it easier to scoop and fold.
- Always seal the edges firmly—press tightly and remove air.
- Brush both sides with oil before baking to get that golden, fried-like crunch.
- Double the batch and freeze extras for a quick appetizer later.
Would you like:
- A printable version of this recipe?
- A spicy crab variation?
- A homemade sweet chili sauce recipe to go with it?
Let me know and I’ll whip it up for you!
