Baked Crab Rangoon

5 from 2 votes

The perfect, crispy and creamy appetizer recipe, these Baked Crab Rangoon are a healthier way to satisfy your craving for Chinese takeout.

Yield: 20 rangoon

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Cuisine: Asian-American

Servings: people

Calories: 152kcal

Author: Sarah | Curious Cuisiniere

Ingredients

For the Filling

8 oz ⅓ fat cream cheese, softened
2 teaspoon rice vinegar
2 tablespoon Greek yogurt or light sour cream
1 teaspoon onion powder
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon sugar
½ teaspoon salt
½ c crab meat, minced

For the Rangoon

20 small (3 inch) wonton wrappers* (Make your own or find them in the cold case in your grocery’s produce section.)

Instructions

Preheat oven to 425F.
In a medium bowl, mix together all filling ingredients until smooth.
Spoon 1 tablespoon of filling just off center of each of the wonton wrappers. Using your finger or a small brush, moisten the edges of the wrapper with a little water. Fold the wrapper over and press the edges together to seal in the filling.
Place filled crab rangoon on a greased baking sheet.
Give the un-baked crab rangoon a spritz with some cooking spray, or brush them lightly with oil.
Bake the crab rangoon for 15-17 minutes, until golden brown.
Let the crab rangoon cool slightly on a wire rack before serving. (The filling gets quite hot.)
Enjoy plain or with some Healthy Sweet and Sour Sauce.

Notes

To Freeze For Later: Place filled (unbaked) crab rangoon on a parchment lined baking sheet. Freeze them on the baking sheet for 2 hours, until firm. Then, remove the frozen crab rangoon from the baking sheet and place them in a seal-able container or bag. Return them to the freezer until you are ready to serve them. (They will last up to 2 months in the freezer.)

To Bake From Frozen: Place the frozen crab rangoon on a baking sheet in a preheated, 450F oven. Bake for 15-20 minutes, until golden. (Let stand for 5 minutes before serving. The filling will be hot!)

Nutrition