Crab Rangoon

Crab Rangoon

91
LunarCrystal 5

"This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked."

Ingredients

50 m servings 261 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
  2. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
  3. Bake in the preheated oven until golden brown, 12 to 15 minutes.
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Reviews

91
  1. 117 Ratings

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I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've n...

These turned out great, but just a little bland. So the next time I added 2 sticks of chopped up celery and lots of sugar. When the sugar melts it really makes a differance in the flavor. I also...

Very good, I always order these when I eat Chinese. I do prefer them deep fried because it just gives them a little extra crunch. Thanks for the recipe!!