Description

Crispy Baked Crab Rangoons are a delightful appetizer featuring a creamy blend of cream cheese, garlic, green onions, and crab meat wrapped in crispy baked wonton wrappers. Perfectly golden and served with sweet and sour sauce, they make a crowd-pleasing treat.

Ingredients

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

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by placing parchment paper or a silicone baking mat to prevent sticking.
Make the Filling: In a medium bowl, combine the softened cream cheese, garlic powder, chopped green onions, and low-sodium soy sauce. Mix until the mixture is smooth and well blended. Gently fold in the crab meat or imitation crab to keep the texture light and even.
Assemble the Rangoons: Place the wonton wrappers flat on a clean surface. Spoon about 1 tablespoon of the filling into the center of each wrapper. Dip your finger in water and moisten the edges of each wrapper to help seal. Fold the corners up toward the center, firmly pinching and sealing all edges to prevent filling from leaking during baking.
Bake the Rangoons: Arrange the assembled rangoons evenly spaced on the prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp up beautifully in the oven. Bake for 15 to 18 minutes or until the edges turn golden brown and the wrappers are crisp.
Serve: Remove from the oven and serve warm. Accompany with sweet and sour sauce for dipping, enhancing the creamy, savory flavors with a tangy contrast.

Notes

For best results, use softened cream cheese to make filling smooth and easy to mix.
Imitation crab can be substituted for fresh crab to save cost and add convenience.
Make sure to seal the edges tightly to avoid the filling leaking during baking.
Cooking spray helps achieve a crispy texture without deep-frying.
These rangoons are best served fresh but can be reheated in the oven for a few minutes to regain crispiness.