Description
These Crispy Baked Crab Rangoons are a healthier twist on a classic appetizer, featuring a creamy crab and cream cheese filling wrapped in wonton wrappers, baked to golden perfection for a crunchy texture without frying. Served with sweet and sour sauce, they make an irresistible party snack or starter.
Ingredients
Scale
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 and Baking
- 25 wonton wrappers
- Cooking spray
- Sweet and sour sauce, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone mat. Set it aside for assembling the crab rangoons.
- Make the Filling: In a medium bowl, combine the softened cream cheese, garlic powder, chopped green onions, and low-sodium soy sauce. Mix thoroughly until smooth and well blended. Gently fold in the crab meat to evenly incorporate it without breaking the pieces too much.
- Assemble the Rangoons: Lay out the wonton wrappers on a clean, dry surface. Place about 1 tablespoon of the crab and cream cheese filling in the center of each wrapper. Dip a finger in water and moisten the edges of the wrappers to help seal them properly. Fold the corners of each wrapper up towards the center over the filling, pinching them tightly to seal and form a little pouch.
- Bake the Rangoons: Arrange the assembled crab rangoons spaced apart on the prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp up in the oven. Bake in the preheated oven for 15 to 18 minutes, or until they are golden brown and crispy around the edges.
- Serve: Remove from the oven and let the crab rangoons cool slightly. Serve them warm with sweet and sour sauce on the side for dipping to enhance their flavor.
Notes
- You can substitute the crab meat with imitation crab for a more affordable option.
- Make sure the cream cheese is softened to room temperature for easier mixing.
- To freeze, assemble the rangoons, arrange on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- For extra crispiness, you can brush the rangoons lightly with oil before baking instead of cooking spray.
- Use low-sodium soy sauce to keep the sodium content moderate.
