A popular appetizer in American Chinese cuisine, Crab Rangoon is a perfect finger food snack. It’s crunchy, creamy, and full of flavor.
Jump to RecipeCrab rangoon is one of those recipes you often see on the menu for a Chinese takeout restaurant here in the United States. And when we would order Chinese food when I was working at the elementary school, I would always get some Rangoon even if I brought my own lunch.
Finally, it was time to make it myself. I wanted to work on an easy recipe so I could have Rangoon at home all the time. Normally, I would order cream cheese Rangoon since that’s what was available from the restaurant we ordered from. But when we would go to our local Chinese buffet, it was always crab rangoon. I’ve had them both with imitation crab meat and real crab meat. Both are delicious, but I like them better with real crab meat.
To make these easy oven baked crab rangoons, I used a mini muffin pan to shape the wonton wrappers. Make sure to coat it with cooking spray so the wontons don’t stick to the pan. They will go back in the oven once you prepare the filling, so they only need to get cooked enough to hold their shape the first time.
When you make the crab and cream cheese filling, make sure to mix it up really well. This is why I find fresh crab meat works best, it mixes up really well.
Using wonton wrappers is an easy way to make these crispy and crunchy without a lot of work. Because of how they cook, you don’t have to worry about an egg wash or deep frying the Rangoon. The edges of the wrapper get nice and crunchy when they are pre-baked in the oven. Then I add the creamy filling and bake again just enough to warm it all up together.
There are a few toppings or dipping sauce you can use with your homemade crab Rangoons. I like to have them with soy sauce, but you can also dip them in sweet and sour sauce, splash them with Worcestershire sauce, top with some grated parmesan cheese, or add sliced scallions or green onions. None of these are enough to overpower the cream cheese crab mixture inside.
The best part of making these in a muffin cup pan is not having to worry about the proper way to fold wrappers to get the shape you need. The muffin pan cups do all of the work for you! Just make sure the won ton wrappers don’t tear when you press them gently into the pan.
Baked Crab Rangoon Step by Step
Ingredients
- 12 wonton wrappers
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 6 oz crabmeat, drained
- 1/4 cup green onions, sliced
- 1/4 tsp black pepper
Preparation
Preheat the oven to 350F.
Gently press wonton wrappers into a greased mini muffin pan.
Bake for about 5 minutes, until golden brown.
Meanwhile, in a small bowl, beat the cream cheese and mayonnaise until smooth.
Stir in the crab, green onions, and pepper.
Spoon crab mixture into baked wonton cups.
Bake another 3-5 minutes, until warm through.
Serve warm garnished with more sliced green onions and a side of soy sauce if desired.
Baked Crab Rangoon Leftovers
Storage: Store remaining crab Rangoons in an airtight container in the refrigerator for 1-2 days.
Reheating: I like to reheat baked crab Rangoon in the air fryer for a few minutes at 330F.
Recipe
Originally Published On: June 19, 2023
Baked Crab Rangoon
Ingredients
- 12 wonton wrappers
- 4 oz cream cheese (softened)
- 1/4 cup mayonnaise
- 6 oz crabmeat (drained)
- 1/4 cup green onions (sliced)
- 1/4 tsp black pepper
Recommended Equipment
Instructions
- Preheat the oven to 350F
- Gently press wonton wrappers into a greased mini muffin pan
- Bake for about 5 minutes, until golden brown
- Meanwhile, in a small bowl, beat the cream cheese and mayonnaise until smooth
- Stir in the crab, green onions, and pepper
- Spoon crab mixture into baked wonton cups
- Bake another 3-5 minutes, until warm through
- Serve warm garnished with more sliced green onions and a side of soy sauce if desired
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Other Asian-Fusion Recipes to try
- How to Make Homemade Sushi
- Shaggy Dog Sushi Roll Recipe
- California Roll Sushi Recipe
- Crunchy Roll Sushi
- How to Make the Best Philadelphia Sushi Roll
- Stir-Fry Chicken with Bok Choy
- Hot Crab Dip
- Cheesy Baked Crab Casserole
- Vegetable Lo Mein
- Honey Garlic Chicken Over Rice Recipe
- Asian Pork Salad
- Chicken and Whole Grain Stir-Fry
- Green Vegan Sushi Rolls
- Pork and Noodles with Bok Choy
- Mongolian Beef Stir-Fry
- Teriyaki Chicken Noodle Bowl
- Chicken Fried Rice with Clear Onion Soup
- Quick and Easy General Tso’s Chicken Recipe
- Sesame Noodles
- Pineapple Shrimp Stir Fry
- Shrimp Fried Rice
You do a great job of showcasing how to make this super popular appetizer. I love American Chinese Crab Rangoon and always order it when it’s available. I’m excited to try making it myself with this easy to follow recipe!
OH those look absolutely delicious. I wish I had some in my oven right now for supper!
Very interesting recipe and easy to make. Never tried it before. You probably need to be close to the sea to have fresh crab meat.
It’s no secret that I love takeout food, and there’s nothing I love more than making my own food at home. This will be one of them and Im sure its better than take out.
There’s nothing I love more than updating my go-to dishes with healthy twists. I will add this to my list.
This is the taste of home that ive been looking for. Im just too excited to make this.
This looks so good! Having some crab in it sounds really good and healthy, too. Thank you for sharing about this recipe.
This looks so yummy and love that it is easy to make them as well. I will save this recipe to try it. Thank you for sharing!
Such an elegant, delicate and nice dish for a party and I love your choice of ingredients! Thanks a lot for sharing this recipe and I think it will be a hit at my upcoming parties