Baked Crab Rangoon

Name: Baked Crab Rangoon
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 teaspoon garlic pepper; 8 ounces light cream cheese; 1 can crab; 1 teaspoon Worcestershire sauce; 2 teaspoons lemon juice; 1 Tablespoon soy sauce; 1/2 teaspoon toasted sesame oil; 24 wonton wrappers; Pam to spraying pan and wonton tops

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6
Calories
180 kcal
Course
Appetizer
Cuisine
International

Baked Crab Rangoon

Holly Espinosa

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A healthier twist on a favorite appetizer, baked crab rangoon is baked instead of fried, for a guilt free treat.

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Ingredients

Servings

1 teaspoon garlic pepper or ½ - 3/4 teaspoon garlic powder and ¼ teaspoon pepper
8 ounces light cream cheese
1 can crab well drained (I let it sit in a strainer)
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
1 Tablespoon soy sauce
1/2 teaspoon toasted sesame oil
24 wonton wrappers
Pam to spraying pan and wonton tops

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Instructions

Preheat oven to 400 degrees, and lightly spray a mini muffin pan with cooking spray.
Combine filling ingredients (everything but the wonton wrappers) in a bowl and mix well.
Place 1 heaping tablespoon of filling onto the center of each wonton skin. Brush the edges with water and form into classic shape.
Set the rangoons OVER the cup depressions in a mini muffin pan and lightly spray tops with cooking spray. Do not push them in (they will fall later).
Bake until golden and bottom is drying out, about 18-20 minutes. Cover tops loosely with a tent of aluminum foil if getting too brown.
Flip over the pan onto a wire rack and let cool slightly to dry out bottoms (and to keep from burning mouth).
Serve with sweet sour sauce (or diluted pepper jelly)

Notes

Forming the Crab Rangoon shape gets easier and faster with practice! Fresh wonton skins are much easier to work with than those that were previously frozen or drying out.