Baked Crab Rangoon
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.
Servings 4
Calories 103kcal
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
Yield: 8 pieces
Nutrition
Calories: 103kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 386mg | Potassium: 109mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 0.4mg