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PHILLY Baked Crab Rangoon

PHILLY Baked Crab Rangoon

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Philadelphia Cream Cheese

Impress your guests with this easy-to-make crab rangoon that tastes like the classic recipe but uses sensible ingredients.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet


  1. Heat oven to 350 degrees F. Mix crabmeat, cream cheese spread, onions and dressing.
  2. Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
  3. Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
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Very Good & Easy. You can make the filling ahead of time. I have made this recipe several times and it is always a big hit.


I have made these countless times. I have found that if you double the filling and spray the wontons with cooking spray BEFORE you fill and bake them, they are SOOOO GOOD! I also bake them at 375 degrees for a little less time. I have used yogurt in place of the mayo.


I found this recipe a while back and people always ask me to bring it. I've never had trouble with my wontons being too hard when I baked them like another memeber had posted. I have also made these ahead of time and reheated them in the oven and they taste just as good as if they were fresh. One thing I do do differently is I use 1 can of crab meat when I double this and I also use Mayo not miracle whip.. Very Very good recipe for get togethers oh and I make sweet and sour sauce 1 to go with them