Baked Crab Rangoon Recipe

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Here's to a healthier version of the Chinese takeout version! Serve it with sweet and sour sauce and you'll delight in every bite.
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  • 1 can white crab meat, drained (6 oz can)
  • 4 ounces cream cheese, softened
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup mayonnaise
  • 1 teaspoon soy sauce
  • 12 wonton wrappers
15 mins
20 mins
35 mins
Preheat oven to 350 degrees. Spray 12 muffin cups with cooking spray.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.

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Baked Crab Rangoon Recipe Reviews

baked crab rangoon

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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RTMember1929 User
Rating of 5 out of 5.0 stars
Reviewed By
"Loved these and how easy they were. Served them with store bought sweet and sour. I thought the regular muffin pan would be too big, but they were the perfect size. Be careful not to cook too long as the creamy mixture can get browned and you don't want that."
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