PHILLY Baked Crab Rangoon

PHILLY Baked Crab Rangoon


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


40 m servings 72 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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.


  • Make Ahead: For other entertaining ideas, pre-bake won ton wrappers in muffin cups at 350 degrees F for 5 to 8 min. or until golden brown. Remove from muffin cups; cool. Store in airtight container at room temperature up to 1 week. Fill with your favourite filling just before serving.
  • Food Facts: Look for won ton wrappers in the refrigerated produce section of your grocery store.
  • Makeover - How We Did It: We've taken a favourite appetizer and made it over by substituting Philadelphia Light Brick Cream Cheese Spread and Miracle Whip Calorie-Wise Dressing for the full-fat products. And since these tasty appetizers are baked, they require less hands-on time which allows you to spend more time with your guests. This baked version saves 65 calories and 5 g of fat per serving compared to traditional fried Crab Rangoon.
  • For Mini Crab Rangoons: Gently press each of 24 won ton wrappers onto bottom and up side of each of 24 miniature muffin cups sprayed with cooking spray. Fill with crabmeat mixture and bake as directed. Makes 12 servings, 2 rangoons each.
  • For Crispier Rangoons: Bake won ton wrappers in muffin cups at 350 degrees F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.
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  1. 44 Ratings


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 37...

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 t...

I have made this many times and always get request for the recipe. I make mine into pockets by folding over into envelopes. These reheat well. I have never had them get hard. You can drop them i...

I served this at a party and the platter was quickly emptied. I made as directed except I followed another reviewer's advice and baked the empty wontons wrapper in the mini muffin pans for about...

Easy to make and pretty to look at, but that's the best this has going for it. Being easy to make is not enough to call something great. What did this really need? The fat, flavor and crispines...

These were good, but I will use less Miricle Whip next time. That flavor was a little too much for me. This also has much more crab than a typical Chinese restaurant crab rangoon. So if you...

These were very easy and delicious. My only complaint was that the bottoms got very greasy, but that's probably because I used regular cream cheese & mayo, both very fatty ingredients!

While the flavor of this was great, the texture wasn't. Maybe since I made these ahead of time so I wouldn't be preparing while my guests where there is why. The wontons got soggy, not crispy....