Crispy Baked Crab Rangoons

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Golden, crispy, and irresistibly creamy, these Crispy Baked Crab Rangoons are a party appetizer that never fails to disappear fast. Wrapped in wonton wrappers and filled with a luscious blend of crab meat and cream cheese, they bake up beautifully crunchy without any deep frying.

Perfect for hosting or even a cozy snack night, these rangoons deliver restaurant-style flavor right from your oven. Whether you’re pairing them with sweet chili sauce, soy glaze, or enjoying them straight off the tray, they hit every savory, creamy, crunchy craving at once.

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What Kind of Crab Should I Use?

You can use real crab meat if you’re going for a premium flavor, but imitation crab works perfectly for a budget-friendly option that still tastes delicious. Lump crabmeat offers a juicy, satisfying texture, while claw meat adds more briny richness. Whichever you choose, make sure it’s well-drained before mixing into the filling.

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Ingredients for the Crispy Baked Crab Rangoons

• Wonton Wrappers: These thin, square sheets become golden and crisp in the oven, creating the iconic rangoon crunch.
• Cream Cheese: The smooth, tangy base that gives the filling its creamy body. Softened cream cheese mixes best.
• Crab Meat: The star of the show. Adds a sweet, savory bite to every rangoon. Fresh, canned, or imitation all work.
• Green Onions: Brings a subtle sharpness and freshness that balances the richness.
• Garlic Powder: A mild garlic kick without overpowering the crab.
• Worcestershire Sauce: Adds savory umami depth to the mix.
• Salt: Just a pinch to enhance all the flavors.
• Egg Wash (egg + water): Helps seal the wonton wrappers and gives them a glossy golden finish.

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How To Make the Crispy Baked Crab Rangoons

Step 1: Make the Filling

In a medium bowl, mix together the softened cream cheese, crab meat, finely sliced green onions, garlic powder, Worcestershire sauce, and a pinch of salt. Stir until the mixture is smooth and well combined.

Step 2: Prep the Wrappers

Lay out the wonton wrappers on a clean surface. Place a small bowl of egg wash nearby for sealing. Drop about 1 teaspoon of the crab mixture into the center of each wrapper.

Step 3: Fold and Seal

Dip your finger into the egg wash and run it along the edges of the wrapper. Bring two opposite corners up to meet in the center, then fold in the remaining two corners, pinching tightly to form a star-shaped pouch. Press all seams to seal securely.

Step 4: Arrange for Baking

Place the filled rangoons onto a baking sheet lined with parchment paper. Lightly brush the tops with more egg wash to help them brown evenly.

Step 5: Bake to Golden Perfection

Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the wrappers are crisp and golden brown. Let cool slightly before serving.

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How to Serve and Store Crispy Baked Crab Rangoons

Serve these golden beauties warm, ideally within 10 minutes of baking for peak crunch. They’re delicious on their own, but even better with dipping sauces like sweet chili, soy-ginger glaze, or even spicy sriracha mayo. Garnish with chopped chives or green onions for extra flair.

To store, let leftovers cool completely. Keep them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5–7 minutes to restore crispiness. Avoid microwaving—it softens the shells.

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Frequently Asked Questions

How do I prevent the rangoons from bursting open?

Make sure the edges are sealed tightly with egg wash, and avoid overfilling. Press out any air bubbles before sealing.

Can I freeze crab rangoons before baking?

Yes! Lay them in a single layer on a tray to freeze, then transfer to a zip-top bag. Bake straight from frozen, adding 2–3 minutes to the bake time.

Is it okay to use canned crab meat?

Absolutely. Just be sure to drain it well and pat dry to avoid watery filling.

What if I don’t have Worcestershire sauce?

You can substitute with a splash of soy sauce or even a bit of fish sauce for that umami depth.

Can I deep fry them instead of baking?

Definitely. Fry at 350°F for about 2–3 minutes until golden brown. Drain on paper towels before serving.

How can I make them spicier?

Add a pinch of crushed red pepper flakes or a small dollop of sriracha to the filling mixture.

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Want More Appetizer Ideas?

If you love these crispy baked crab rangoons, you’ll definitely enjoy these other favorites:

• Mini Spinach Artichoke Bites for a creamy, cheesy veggie-packed snack.
• Bacon Jalapeño Deviled Eggs when you need bold flavor with a kick.
• Cheesy Baked Garlic Bread Dip for warm, gooey comfort food.
• Everything Bagel Cucumber Bites for a cool and crunchy twist.
• Honey Sriracha Chicken Meatballs to keep the sweet-heat balance going.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with real crab or keep it classic with imitation? Did you try air frying instead?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other snack smarter.

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