If there’s one appetizer I always crave when ordering takeout, it’s crab rangoons. That crispy exterior with creamy, savory filling is just irresistible. But what I love even more is making them at home — and baking them instead of frying. These crispy baked crab rangoons are just as crunchy, packed with flavor, and much easier to whip up without the mess of hot oil. I first made these for a family gathering, and they vanished from the plate faster than I could refill it. Now, they’re my go-to appetizer for parties, game nights, or even a fun snack for myself.
Let me show you why these baked crab rangoons are so good and how simple they are to make.
Why This Recipe Works
These crispy baked crab rangoons check all the boxes for me:
- Crispy without deep frying: Baking delivers crunch with less mess and oil.
- Creamy, savory filling: A perfect blend of crab, cream cheese, garlic, and green onion.
- Quick and simple: Done in under 30 minutes from start to finish.
- Make-ahead friendly: You can prep and bake them fresh whenever you need.
- Crowd-pleasing appetizer: They’re always the first thing to disappear at parties.
Ingredients You’ll Need
(Makes about 20 rangoons | Prep Time: 15 minutes | Cook Time: 15 minutes)
- 8 oz cream cheese, softened
- 1/2 cup lump crab meat (or imitation crab, finely chopped)
- 2 green onions, finely sliced
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 20 wonton wrappers
- Cooking spray or melted butter for brushing
Optional: Sweet chili sauce or soy sauce for dipping
How I Make Crispy Baked Crab Rangoons (Step-by-Step)
1. Preheat and Prep
I preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Make the Filling
In a medium bowl, I mix the softened cream cheese, crab meat, green onions, garlic, Worcestershire sauce, and soy sauce until smooth and well combined.
3. Fill the Wontons
I place a teaspoon of the filling in the center of each wonton wrapper. To seal, I lightly brush the edges with water, fold the wrapper into a triangle, and press firmly to seal. Then I pinch the two outer corners together for that classic rangoon shape.
4. Arrange and Brush
I place the filled rangoons on the baking sheet and lightly spray or brush them with cooking spray or melted butter for golden crispness.
5. Bake
I bake for 12-15 minutes until the rangoons are golden brown and crispy, flipping them halfway through for even baking.
6. Serve
I let them cool for a minute or two, then serve them warm with sweet chili sauce or soy sauce for dipping.
My Favorite Tips for Perfect Baked Crab Rangoons
- Use room-temperature cream cheese: It blends much easier with the other ingredients.
- Seal tightly: Make sure the edges are firmly sealed so the filling doesn’t leak out while baking.
- Brush with butter or oil: This helps them crisp up beautifully in the oven.
- Bake on a wire rack: For extra crispiness, place them on a wire rack over the baking sheet.
- Serve immediately: They’re best when hot and crispy.
What I Serve with Crab Rangoons
These rangoons are delicious on their own, but I love pairing them with:
- Sweet chili sauce or spicy mayo for dipping
- A simple cucumber salad for something cool and refreshing
- Fried rice or lo mein for a full takeout-inspired spread
- Light Asian-style slaw for contrast
- A cold glass of sparkling water with lime or a crisp white wine
FAQs (From My Kitchen to Yours)
Q: Can I freeze these before baking?
A: Yes! Assemble and freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes.
Q: Can I use canned crab meat?
A: Definitely — just drain it well to avoid excess moisture in the filling.
Q: Can I air fry them instead of baking?
A: Absolutely! Air fry at 375°F for about 8-10 minutes, flipping halfway through.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Why These Crispy Baked Crab Rangoons Deserve a Spot in Your Recipe Box
These crab rangoons are everything I want in an appetizer — crispy, creamy, and packed with flavor. They’re easy to make, healthier than fried versions, and always a hit whether I’m serving them for guests or indulging in a treat for myself. Whether you’re hosting a party or just craving something crunchy and savory, this recipe will quickly become a staple in your kitchen.
Give them a try — I promise they’ll become one of your favorite easy appetizers, just like they are in mine.
My Favorite Low-Fuss Crab Rangoon Recipe That’s Crispy and Delicious Without Frying
Ingredients
- 8 oz cream cheese
- 2 cups lump crab meat (or imitation crab)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package wonton wrappers
- Cooking spray
- Chives or green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cream cheese, lump crab meat, Worcestershire sauce, soy sauce, garlic powder, and onion powder. Mix until well blended.
- Take a wonton wrapper and place a small spoonful of the crab mixture in the center.
- Moisten the edges of the wrapper with water, fold it over to create a triangle, and press to seal. You can also pinch the edges to make it look decorative.
- Place the filled wrappers on a baking sheet lined with parchment paper. Lightly spray the tops with cooking spray.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
- Remove from the oven and allow to cool slightly before serving.
- Garnish with chives or green onions if desired.
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