This recipe for Baked Crab Rangoon is a variation that features the flavors of crab rangoon baked open-face in spring roll wrappers, rather than deep-fried.
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What is crab rangoon?
Crab rangoon (also known as crab puffs, crab pillows or cheese wontons) is a Chinese-American appetizer of a crab meat filling with cream cheese and green onions wrapped in wonton skin that is deep-fried.
It's typically folded into a 4-pointed star, or into a triangle.
Why you'll love this recipe
This variation of open-faced crab rangoon is:
Baked: which is healthier than its deep-fried counterpart.
Easy to make: as long as you have a standard-sized muffin tin, it's a simple process as there's no folding or deep-frying involved.
Delicious: using real crab meat really elevates the flavor of these rangoons, and there's much more generous filling.
Instead of using wonton skins, I used spring roll wrappers, which are a little larger.
Ingredients you'll need
- vegetable oil: for brushing the muffin tin
- spring roll wrappers: small or medium-sized wrappers (if using medium wrappers, you can tuck them into the muffin tin); you can also use wonton wrappers - use about 3 wrappers slightly overlapping in the muffin well
- cream cheese: softened at room temperature; use a full-fat cream cheese for the best flavor
- crab meat: I used fresh crab meat, but you can use canned crab meat or imitation crab meat, well drained
- green onions: chopped
- black pepper
- sea salt
- garlic powder
Where to find?
You can find these ingredients at your local grocery store. You can find spring roll wrappers in Asian supermarkets.
How to make baked crab rangoons
Make the filling:
In a mixing bowl fitted with a paddle attachment, add in the softened cream cheese, crab meat, green onions, salt, pepper, and garlic powder.
Stir until the mixture is thoroughly combined.
Prepare the cups:
Lightly brush the wells of the muffin tin with vegetable oil.
Tuck a spring roll wrapper into the well, making a little cup.
Lightly brush the wrapper with oil. Repeat with the remaining wrappers.Assemble:
Place a heaped tablespoon of the crab mixture into the prepared "cups."
Bake at 375F For 15-18 minutes, or until golden and crisp.Remove baked rangoons from the tin and cool slightly on a wire rack.
How to serve
Serve the Crab Rangoons with sweet chili sauce or plum sauce.Pair with other appetizer/snacks such as spring rolls, chicken wings, sausage puff pastries, or green onion pancakes.
How to store & reheat
Store the Baked Crab Rangoon in an airtight container in the fridge for up to 2 days.
Reheat the rangoons by placing them onto a baking sheet lined with parchment paper and baking at 350F for 10-15 minutes, or until warmed and crisp.
Expert tips
You can use silicone muffin cups if you have those on hand -- they may not bake up as crisp as using a standard muffin tin, however.
For additional crispness, transfer the baked rangoons onto a metal wire rack and bake at 350F for another 5 minutes, or until the bottoms are golden and crisp.
Depending on the size of the spring roll wrappers, you can adjust the amount of filling. I used 1 heaped tablespoon for medium-sized spring roll sheets.
Make them mini: use smaller spring roll wrappers, and place them into a mini muffin tin.
Use phyllo: if you don't have spring roll wrappers, you can also use phyllo pastry sheets. Brush the pastry sheets generously with butter or vegetable oil.
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Baked Crab Rangoon
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 teaspoon vegetable oil for brushing
- 8 pcs spring roll wrappers small or medium sized
- 80 g cream cheese softened at room temperature
- 4 oz (120g) fresh crab meat or canned, imitation crab meat
- 2 green onions chopped
- ¼ teaspoon black pepper
- ⅛ teaspoon sea salt
- ½ teaspoon garlic powder
Instructions
Make the mixture:
- In a mixing bowl fitted with a paddle attachment, add in the softened cream cheese, crab meat, green onions, salt, pepper, and garlic powder.
- Stir until the mixture is thoroughly combined.
Prepare the cups:
- Preheat oven to 375°F/191°C.
- Lightly brush the wells of the muffin tin with vegetable oil.
- Tuck a spring roll wrapper into the well, making a little cup.
- Lightly brush the wrapper with oil. Repeat with the remaining wrappers.
Assemble:
- Place a heaped tablespoon of the crab mixture into the prepared "cups."
- Bake at 375°F/191°C For 15-18 minutes, or until golden and crisp.
- Remove baked rangoons from the tin and cool slightly on a wire rack.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
Such a simple recipe - I'm surprised I've never made these before. I could see these being perfect for a holiday appetizer party!!
Michelle
Thanks David, these are definitely easy to make (without busting out the deep fryer)! You'll have to give it a try for your next party 🙂
Ben | Havocinthekitchen
Such a lovely idea, Michelle! These baked crab rangoons look so light, crisp, and flavourful.