Crab Rangoon has always had a soft spot in my heart. I still remember the first time I ordered it from a tiny takeout place near my college—it came piping hot in that little white carton, and I burnt my tongue because I couldn’t wait. These little cream cheese and crab-filled wontons are crispy on the outside, creamy on the inside, and downright addictive. The only catch? They’re usually deep-fried, which means lots of oil and lots of cleanup. That’s why I started making this baked version at home—it gives you all the crunch without standing over a pot of oil. Plus, the oven does most of the work while you set the table or stir up a quick dipping sauce.
Why You’ll Love Making These
These baked crab rangoons are my answer to weeknight cravings and party appetizers alike. They’re light, crispy, and have that familiar creamy crab filling everyone loves, but without the heaviness of deep-frying. If you’ve ever hesitated to fry at home because of the splatter and smell, this recipe will be your best friend. They bake up golden and crunchy, and honestly, no one at the table will miss the fryer.
Tips That Actually Help
I’ve made these more times than I can count, and a few little tricks make a big difference:
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Keep the wrappers covered – Wonton wrappers dry out faster than you think. I always keep a damp kitchen towel over the stack while I’m filling them.
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Don’t overfill – It’s tempting to load them with filling, but too much causes them to burst in the oven. A teaspoon-sized scoop is just right.
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Seal well – Use a dab of water on your finger to run along the edges before pressing them closed. That little moisture acts like glue.
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Use a muffin tin – This is my favorite hack. Nestle each filled wrapper into the cups of a muffin tin before baking. It helps them hold their shape and crisp evenly.
Make Ahead the Smart Way
If I know I’ll be hosting or just want to get ahead for dinner, I prep these in advance. The filled, uncooked rangoons can be arranged on a tray, covered, and kept in the fridge for up to 24 hours. For longer storage, freeze them flat on a baking sheet first, then pop them into a freezer bag. When I bake from frozen, I just add a couple of extra minutes to the oven time.
How I Love to Serve Them
For a casual dinner, I serve these with a simple bowl of sweet-and-sour sauce or spicy mustard for dipping. If I’m putting together a bigger spread, I’ll pair them with baked orange chicken and some stir-fried broccoli for a takeout-style feast at home. They also make a great starter for a weekend get-together—set out a platter of these and watch them disappear in no time.
Storing and Reheating
If you somehow end up with leftovers (rare in my house), keep them in an airtight container in the fridge. They stay good for about 2 to 3 days. To bring back the crispiness, reheat them in the oven or air fryer instead of the microwave. A few minutes at 350°F is usually enough to get them hot and crunchy again.
Frequently Asked Questions
Can I use imitation crab instead of real crab?
Yes, absolutely. I often use imitation crab since it’s budget-friendly and still gives you that classic flavor.
What kind of cream cheese works best?
Regular full-fat cream cheese gives the richest filling, but light cream cheese works too if you’re keeping it lighter.
Can I air fry these instead of baking?
Yes! They turn out wonderfully in the air fryer. Cook them at 375°F for about 7–9 minutes, checking for crispiness.
Do I need to cook the crab first?
If you’re using canned crab or imitation crab, no extra cooking is needed—it goes straight into the filling.
Crispy Baked Crab Rangoon
Skip the fryer and enjoy these golden, crispy Baked Crab Rangoon straight from your oven!
Ingredients
- 8 oz lump crab meat
- 8 oz cream cheese, softened
- 1 tablespoon low-sodium soy sauce
- 1 ½ teaspoons minced garlic
- 1 tablespoon finely chopped scallions
- 22 wonton wrappers
- Cooking spray (optional, for a golden finish)
- Sweet and sour sauce or Chinese mustard, for dipping
Instructions
- Start by heating your oven to 350°F and lining a baking sheet with parchment paper. Keep a small bowl of water nearby for sealing the wrappers.
- In a medium bowl, mix together the softened cream cheese, garlic, scallions, and soy sauce until smooth. Gently fold in the crab meat so it stays chunky and well distributed.
- Lay the wonton wrappers on a clean surface and place about a tablespoon of filling in the center of each. Lightly moisten the edges of the wrapper with water, then bring the corners up to meet in the middle, pinching along the seams to seal tightly.
- Arrange the filled wontons on the prepared baking sheet, leaving a little space between each. For extra crispness and color, give them a light spritz with cooking spray.
- Bake for 15–18 minutes, or until the wontons are crisp and golden. Serve warm with your favorite dipping sauce, and enjoy the irresistible crunch!
Nutrition Information
Yield
22Serving Size
1Amount Per Serving Calories 71Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 151mgCarbohydrates 6gFiber 0gSugar 1gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thought
For me, baked crab rangoon is comfort food dressed up just enough to feel special, but simple enough to make on a weeknight. It’s crunchy, creamy, and crowd-pleasing every single time. I love having recipes like this in my back pocket because they work for both cozy nights at home and entertaining friends. Once you try baking them, I have a feeling your deep fryer will be gathering dust just like mine.
