Crab Rangoon

57 Reviews

Prep: 35 min
Cook: 15 min
Ready In: 50 min

“This is said to be the closest to the rangoon served at a certain asian food chain. The rangoon can also be fried in oil.” - by LunarCrystal

Ingredients

1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
48 wonton wrappers

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Metric US

Original recipe yields 48 pieces

Directions

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
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.
Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
261 cal
13%

Fat
10.8 g
17%

Carbs
29.2 g
9%

Based on a 2,000 calorie diet

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Reviews (57)

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195

d.anna.

Feb. 5, 2010

"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 nailed ..." See moreit: I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)! I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon."

Debbie

Jan. 12, 2010

"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 used ..." See morefake meat, much more flavor."

diana

Jul. 7, 2009

"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!!..." See more"

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