Crispy Baked Crab Rangoons Recipe

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Introduction
These baked crab rangoons deliver all the crispy, savory goodness of the classic takeout favorite without the grease! A creamy blend of crab, cream cheese, and spices is wrapped in wonton wrappers and baked to golden perfection. Serve them with sweet chili sauce or soy sauce for dipping!

Ingredients

  • 24 square wonton wrappers
  • 8 oz cream cheese, softened
  • 1/2 cup imitation crab meat (or real crab), finely chopped
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 tsp soy sauce (or tamari for gluten-free)
  • 1/2 tsp Worcestershire sauce (optional)
  • 1/4 tsp sugar
  • 1/8 tsp black pepper
  • Cooking spray or olive oil (for brushing)

Optional Additions

  • 1/4 tsp sesame oil
  • 1/4 tsp chili garlic sauce
  • 1 tsp grated ginger

Instructions

  1. Preheat Oven:
  • Preheat the oven to 375°F (175°C). Line a baking sheet with parchment paper.
  1. Make the Filling:
  • In a bowl, mix together the softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce (if using), sugar, and black pepper until smooth.
  1. Assemble the Rangoons:
  • Lay a wonton wrapper on a clean surface. Place 1 teaspoon of filling in the center.
  • Moisten the edges of the wrapper with water, then fold diagonally to form a triangle. Press firmly to seal, squeezing out any air pockets.
  • Repeat with remaining wrappers and filling.
  1. Bake:
  • Arrange the rangoons on the prepared baking sheet. Lightly spray or brush with oil for extra crispiness.
  • Bake for 12-15 minutes, flipping halfway through, until golden and crispy.
  1. Serve:
  • Let cool slightly, then serve warm with sweet chili sauce, soy sauce, or duck sauce.

Tips for Success

  • Seal Tightly: Ensure edges are well-sealed to prevent filling from leaking.
  • Work Quickly: Keep unused wonton wrappers covered with a damp towel to avoid drying out.
  • Crispy Hack: For extra crunch, lightly spray both sides of the rangoons with oil before baking.
  • Make Ahead: Assemble rangoons and freeze (unbaked) for up to 1 month. Bake straight from frozen, adding 2-3 extra minutes.

Serving Suggestions

  • Pair with a simple Asian slaw or steamed edamame.
  • Garnish with extra green onions or sesame seeds.

Nutritional Information (per rangoon, approximate)

  • Calories: 45
  • Fat: 2g
  • Carbs: 5g
  • Protein: 1g
  • Sodium: 80mg

Conclusion
These Crispy Baked Crab Rangoons are a crowd-pleasing appetizer that’s easy to customize and guilt-free! Whether you’re hosting a party or craving a snack, this recipe is sure to become a favorite.

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