A popular appetizer in American Chinese cuisine, Crab Rangoon is a perfect finger food snack. It's crunchy, creamy, and full of flavor.

Crispy Oven Baked Crab Rangoon Recipe

A popular appetizer in American Chinese cuisine, Baked Crab Rangoon is a perfect finger food snack. It’s crunchy, creamy, and full of flavor. 

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Crab 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. 

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. 

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. 

Why Wonton Wrappers?

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. 

Dipping Sauce & Garnish Ideas

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. 

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

Oven baked crab rangoon topped with sliced green onion on a white serving dish next to bamboo chopsticks on a white towel

Baked Crab Rangoon

A popular appetizer in American Chinese cuisine, Crab Rangoon is a perfect finger food snack. It's crunchy, creamy, and full of flavor. 
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course:
Appetizer
Cuisine:
American
|
Chinese
Keyword:
crab
|
lump crab
|
rangoon
|
seafood
|
wontons
Dietary Needs:
Egg-Free
|
Keto
|
Nut-Free
Meat:
Seafood
Cooking Method:
One-Pan Meals
Servings: 12 pieces
4.86 from 7 votes

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

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
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Nutrition Facts
Baked Crab Rangoon
Amount Per Serving (1 piece)
Calories 99 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 18mg6%
Sodium 221mg9%
Potassium 55mg2%
Carbohydrates 5g2%
Fiber 0.2g1%
Sugar 0.4g0%
Protein 4g8%
Vitamin A 155IU3%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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9 thoughts on “Crispy Oven Baked Crab Rangoon Recipe”

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    There’s nothing I love more than updating my go-to dishes with healthy twists. I will add this to my list.

  4. 4 stars
    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

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