Baked Crab Rangoon

29 Nov

My favorite appetizer to order from Chinese restaurants is crab rangoon. Most of the time they are disappointing with too much cream cheese and not enough crab. Plus, they’re deep-fried so must remain a once-in-a-while treat. Shangri-La here in Detroit makes really good ones but I decided to go the baked route so I could enjoy them more often. Creamy, crabby, flavorful inside with a nice crisp layer of won ton crust on the outside.

Time: 45 minutes            Services: 30 pieces


  • 2 tbsp plain Greek yogurt (I used 0%)
  • 8 oz. cream cheese, softened (may use reduced fat)
  • 2 green onions, thinly sliced
  • 1 large garlic clove, minced
  • 1 tsp grated ginger
  • 1 tsp soy sauce (I used reduced sodium)
  • 1 tsp worcestershire sauce
  • 1/2 tsp sugar
  • red pepper flakes, to taste
  • 1 4.25 oz. can crab meat, drained (I used Trader Joe’s brand @ $1.99 & was impressed at the flavor & quality)
  • 30 won ton wrappers
  • cornstarch + water

How to make it

  • Combine yogurt, cream cheese, green onion, garlic, ginger, soy sauce, Worcestershire, sugar, and red pepper flakes in a bowl. Fold in crab.
  • Combine a bit of corn starch with cold water in a small bowl. Whisk to combine.
  • Preheat oven to 400F. Line baking sheets with parchment paper. Spray paper with cooking spray.
  • Lay out 4 won ton wrappers at a time. Place about 2 tsp filling into center of each. Wet edges with corn starch paste. Fold wonton wrapper over filling, creating a triangle shape. Press down edges and seal tightly, removing any air pockets. Set aside and repeat until all filling is used.
  • Place rangoons onto prepared baking sheets. Spray liberally with cooking spray. Place in oven and bake for 7 minutes. Turn and bake an additional 5-7 minutes, or until edges are golden brown.
  • I served these with a Sweet Chili Dipping Sauce I purchased from Trader Joe’s.

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