Baked Crab Rangoons

These are a cinch to throw together and since they’re baked (not fried) they’re easy to cook, no greasy mess. This recipe yields a lot, so we recommend offering various dipping sauces to enjoy these bite size treats.

Recipe Stats

Total Time: 35 minutes

Prep Time: 20 minutes

Cook Time: 12-15 minutes

Servings: 48 

  • 2 (8 0z) blocks cream cheese, softened 
  • 1 (6 oz) can crabmeat, drained and flaked
  • 4 -5 green onions, thinly sliced
  • 1 garlic clove, minced
  • 2 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 (48 count) package wonton skins
  • 1/4-1/2 cup melted butter
  1. Preheat oven to 425 degrees.
  2. In medium bowl, combine first six ingredients; mix until well blended.
  3. Place one teaspoon of cream cheese mixture in center of each wonton skin.
  4. Moisten edges of wonton paper with water (dip your finger in a bowl of water, then quickly trace it along all edges).
  5. Carefully bring opposite sides of the wonton papers together to form a pointed top; press edges to seal.
  6. Coat a baking sheet with cooking spray; arrange wontons so they fill the pan but don’t touch.
  7. Brush with melted butter.
  8. Bake for 12-15 minutes, or until golden brown (bake in multiple batches, if necessary).
  9. Serve with one (or more) of these delicious sauce options: sweet thai chili sauce; hoisin sauce; plum sauce; duck sauce; soy sauce
More Finger Foods >> Sweet Chili Meatballs, Buffalo Chicken Egg Rolls