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Oven Baked Crab Rangoon

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These Oven Baked Crab Rangoons are great for appetizers and feeding a whole crowd or a party! And they are baked, so you can have as many as you like!

So Delicious without all the fat! A perfect appetizer!

 

Last month I attended IFBC ( International Food Bloggers Conference) here in Seattle and I enjoyed every minute of it! I made lots of friends and learned a lot. Talking about food, learning about food and thinking about food were basically the main activities of those 3 days and well, my current life. I just can’t stop doing it (don’t want to either). So when I meet people, food is usually the main thing I talk about. It’s better than politics right?

I met Madeline at this conference and one day she came all the way from Portland and we spent the day together exploring downtown Seattle, talking about food and eating a lot. As Madeline is a wonderful cook, and she told me she knows how to make Asian food, I asked her if she knew how to make Crab Rangoon. I love Crab Rangoon so much, all that creamy crab and cream cheese filling hiding in the crunch of wonton, that’s what I’m talking about!

And yes she knew how to make them! So she gave me the instructions and the ratios, and on the same day, I bought all the ingredients I needed which are only 4, and made some the same night! The result my friends? Unbelievably good!

 

So Delicious without all the fat! A perfect appetizer!

What I changed for these oven baked crab rangoon though, was the method of cooking it. Instead of frying it I decided to bake them and it’s only for health reasons. They are just so delicious and if I had fried them, I would probably had only 1 or 2 to keep on the healthy side but when they are baked? Of course I’m going to have so many of them!

I almost made these oven baked crab rangoon in the traditional form but feel free to just fold them and shape a triangle. They will still taste just as good!

I know you got more than you needed so get them out of the fridge and let’s make some Oven Baked Crab Rangoon!

So Delicious without all the fat! A perfect appetizer!
5 from 6 votes
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Oven Baked Crab Rangoon

So Delicious without all the fat! A perfect appetizer!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 48
Calories 230 kcal
Author Shadi

Ingredients

  • 1 package imitation crab meat flaked
  • 1 package cream cheese I used low-fat
  • 3 green onions chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp soy sauce
  • 1 egg beaten
  • 1 package wonton wrappers

Instructions

  1. Preheat the oven to 425F/220C. Line 2 baking sheets with aluminum foil and lightly coat them with non-stick spray.
  2. In a bowl, mix imitation crab, cream cheese, green onions, soy sauce, salt and pepper until fully combined.
  3. Put 1 tsp in the center of each wonton wrapper. Moisten the edges with the beaten egg.
  4. Bring the sides up together and make a crown.
  5. Place all the crab rangoons on the baking sheets and lightly spray with cooking spray.
  6. Bake in the oven for 12 minutes until the edges are lightly brown.
  7. Serve immediately.

 

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Reader Interactions

Comments

    • Hi Immaculate! I just saw your blog and now I can’t stop scrolling for more!! Love it so much! I also like the fact that these are healthier. The ones at the restaurants are awesome but so greasy!

      Reply

    • They are also so easy to make! I’m quite sure many supermarkets have wonton wrappers too. I know Safeway and Walmart definitely do 🙂

      Reply

    • I know!! I don’t deep fry at home either. Maybe just saute and that’s all. This is a great option for cooks like us! <3

      Reply

    • Oh thank you Whitney! Means a lot to get a compliment on the pictures since they are taken with my Iphone 😀 These crab rangoons are totally guilt free!

      Reply

  9. Absolutely love crab rangoon and after not being able to find any good ones at Chinese restaurants while living in DC decided to make my own — so much better! Have only made deep fried ones though — need to try the baked ones : )

    Reply

    • Me too I love crab Rangoon! I have never deep fried them but I’m sure they’re good either way!

      Reply

  10. I love how you made a healthier baked version of this classic recipe. Back in my college days, I used to waitress at a Chinese restaurant where they made the best Crab Rangoon. Because I don’t deep fry at home, I’ve only had them if I was eating out. Well, I no longer have any more excuses not to give these a try at home. Thanks for sharing this!

    Reply

    • Hi Ann! Thank you for your comment! Yeah I always used to eat them out too. But now I make them at home a lot! Who can resist?

      Reply

    • Fabiola hi! so great to see you here! I totally agree with you, crab rangoon is the best! I always have it if I’m eating at a Chinese restaurant! But baked is better!

      Reply

  17. These look delicious! Crab rangoons are my secret addiction and I am glad to find your healthier version as I can definitely gobble a dozen of these in one sitting. Thanks for sharing 🙂

    Reply

    • Hi Olivia! You are totally right! Some supermarkets sell really tiny ones that are perfect for appetizer!

      Reply

  20. I made these the other night, they were a hit! I did not use crab as I don’t eat meat, but were equally delicious I’m sure & super easy to make. Loved how they were extra crunchy on the ends & weren’t fried. Will make again & again for sure 🙂

    Reply

    • So Happy you liked it Erin! You know, I think if you saute some veggies and mix them with cream cheese, you will also get a great result! Happy Holidays!

      Reply

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