Description
These Crispy Baked Crab Rangoons are a delicious and healthier twist on the classic fried appetizer. Made with creamy softened cream cheese, savory crab meat, and a hint of garlic and green onions, these rangoons are baked to golden perfection using wonton wrappers and a light cooking spray, resulting in a crispy outside and creamy filling. Perfect as an appetizer or party snack served with sweet and sour sauce.
Ingredients
Scale
Filling
- 1 package cream cheese (8 oz.), softened
- ½ teaspoon garlic powder
- 1 tablespoon chopped green onions
- 1 tablespoon low-sodium soy sauce
- 8 oz. crab meat (or imitation crab)
Assembly
- 25 wonton wrappers
- Cooking spray
Serving
- Sweet and sour sauce, for serving
Instructions
- Prepare the filling: In a medium bowl, combine the softened cream cheese, garlic powder, chopped green onions, low-sodium soy sauce, and crab meat. Mix thoroughly until all ingredients are well incorporated.
- Fill the wontons: Place a wonton wrapper on a clean surface. Spoon about one teaspoon of the cream cheese and crab mixture into the center of the wrapper.
- Seal the rangoons: Lightly moisten the edges of the wonton wrapper with water. Fold the wrapper in half diagonally to form a triangle, pressing the edges firmly to seal and prevent filling from leaking. Optionally, press the edges with a fork to ensure a tight seal.
- Prepare for baking: Preheat the oven to 400°F (204°C). Arrange the filled rangoons on a baking sheet lined with parchment paper or a non-stick baking mat. Lightly spray the rangoons with cooking spray to help them crisp up while baking.
- Bake the rangoons: Bake in the preheated oven for 12-15 minutes or until the wonton wrappers turn golden brown and crispy. Remove from oven and let cool slightly before serving with sweet and sour sauce.
Notes
- You can substitute imitation crab with real crab meat or even finely chopped cooked shrimp for variation.
- Make sure the cream cheese is properly softened for easy mixing and smooth filling texture.
- To prevent the rangoons from sticking, use parchment paper or a silicone baking mat on the baking sheet.
- For extra crispiness, flip the rangoons halfway through baking and spray again lightly with cooking spray.
- These rangoons are best enjoyed warm and fresh out of the oven but can be refrigerated and reheated in the oven for a few minutes.
