If you love that delicious, take-out crab rangoon from your local Chinese food restaurant, then you definitely need to try our healthier, still incredibly flavorful, baked crab rangoon. Our recipe is quick to put together and so much better than any take out version you have had. One bite of these and you will never have to order crab rangoon again!
Baked Crab Rangoon Recipe For the Perfect Appetizers
Crab rangoons is a take-out staple. They are a perfect little appetizer (or meal!) that is nice and crunchy, easy to eat and full of tasty, creamy crab filling. But what exactly is in those Chinese food crab rangoons? And are they good for you?
Most fried foods like crab rangoon from your local restaurant are not healthy. And no one can really be sure what they stuff those wonton wrappers with. However, when you choose to make our baked crab rangoons, you know that you are making something tasty and much better for you and here is why.
- We only use 6 basic ingredients including crab, cream cheese, mayo, sriracha, chives and wonton wrappers.
- We bake our recipe and everyone knows that baked food is much healthier than fried!
Our crab rangoons may be healthier but they are still packed with an amazing filling that tastes just as good as your favorite delivery food. You will not be disappointed!
How to Make Crab Rangoon Baked
Such a delicious food has to be hard to make, right? Not at all! In fact, our recipe only take a few minutes of prep time to put together and you will be eating these tasty little treats faster than if you had called in and order for them! Here is how we put together our rangoon, baked crab recipe:
- Preheat oven and prepare a muffin pan with cooking spray.
- Place a wonton wrapper in each muffin cavity, gently pressing it down to for a cup.
- Mix the remaining ingredients (cream cheese, mayo, sriracha, thinly sliced green onions, salt, pepper and crab) in a large bowl until well blended.
- Scoop the crab filling into the wonton wrapper cups and then place the muffin baking sheet in the oven to bake.
- Bake for about 10 minutes or until the edges of the wontons are golden brown.
- Remove the tray and let cool for about 2 minutes.
- Gently grab the edges of the wontons and lift the rangoons out of the tray and serve!
It doesn’t take a ton of ingredients or lots of time to make an incredible and flavorful recipe and this one is proof! Who knew you could make such as delicious appetizer right at home? This recipe definitely rivals any take-out out there!
Baked vs Fried
You may have heard that baked foods are healthier than their fried counterparts but do you know why? The main reason is the fat! When you bake a food in the oven, there is little to no fat required. For example, we use a simple cooking spray just to grease the pan, enabling these crab rangoons to pop out easily after they have baked. Other than that, there is no added fat in the recipe!
When you fry foods, you need an entire pan of oil in order to cook. The food is dropped into the oil and absorbs lots of the fat as it cooks. In turn, you then eat all that oil. Sure, it may taste great (fats always taste good!) but that doesn’t mean it is healthy. Eating a lot of unhealthy, saturated fats can:
- lead to weight gain
- increase risk of heart disease
- raise your cholesterol levels
- raise your blood pressure
- increase your risk of other terminal diseases
Baking food is a much better option when compared to frying and, with our perfect recipe, you will not miss the taste of fried crab rangoon at all- our version is just as delicious and so much healthier!
Healthy Baked Crab Rangoon Recipe
While our recipe is already healthier than the rangoon food you get at your local restaurant since it is not fried, here are a few more ways in which you can tweak it to be even better.
- Use lite mayonnaise or skip the mayo all together. You can omit the mayonnaise in the filling or replace it with plain Greek yogurt to retain that creamy texture without the calories and added fats.
- Use a lite cream cheese to cut back on fat, sodium and calories.
- Increase the amount of green onions (chives) as they are full of vitamins, minerals and antioxidants while still being low in overall calories.
- Make the rangoons in a mini muffin tin, giving you smaller, bites sized, appetizer like portions. Smaller rangoons may mean you consume less!
No matter if you make some of these changes or just stick to the ingredients as written in our recipes, you are definitely going to have a better, more nutritious food than you would ever get when ordering take-out! Homemade recipes are the best!
Can you freeze crab rangoon?
You can definitely freeze these rangoons! Make them completely, cooking fully and then place them in an airtight container and freeze for up to a month. Pop them in your microwave or oven to reheat!
What goes good with crab rangoon?
While we could easily eat these up without needing anything else, this dish goes well with lots of different foods. Try it with some lo mein noodles or stir fry as your main dish. A wonton soup or egg drop soup would be good as well. Essentially anything with an Asian flavor profile will pair perfectly!
Once you have made this dish, tell us how much you loved it in the comments below. We want to hear how wonderfully your perfect, golden brown crab rangoon turned out! If you are interested in more amazing recipes from us, sign up for our emails to have quick, delicious recipes sent straight to your inbox- we know we have lots of recipes you will love! Enjoy!Print
Simple Crab Rangoon
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 1x
This crab rangoon is tastier and healthier than any take out option out there! Makes a perfect appetizer for holidays and parties as well.
- 1 (6oz) can of crab meat
- 4oz of cream cheese
- 2 tablespoons of mayo
- ½ teaspoon of Sciracha Hot Chili Sauce
- 2 teaspoon of chives
- sea salt and black pepper
- 12 wonton wrappers
- Preheat oven to 350(F) degrees. Prepare a muffin pan with non-stick spray and place one wonton in each space.
- Mix the rest of the ingredients together in a small mixing bowl then fill each wonton with a spoonful of the mixture.
- Bake for 10-15 minutes or until the corners of wontons are golden brown. Serve with Sweet and Sour Sauce and/or any of your other favorite seasonings!
- Use a small countertop convection oven to bake these rangoons to perfection. There is no need to heat up your full sized oven when a smaller version will work perfectly! The convection heat will also make sure that the edges of the wontons are all evenly browned.
- If you want to enclose the crab filling, simply fill the wonton wrappers as directed and then brush the edges with a tiny bit of egg white. Pull the wonton wrapper up and over the crab filling in the muffin cup and seal it closed. Cook as directed and then enjoy a tasty crab pocket.
- Rather than use crab, try using a different kind of seafood or meat in the filling. Lobster, shredded rotisserie chicken and even canned salmon all work great and will give you a new, tasty take on rangoon.
Shashi @ RunninSrilankan says
I wouldn’t mind sharing a fridge with 30 people if someone brought these in EVERYDAY! Yum – these look absolutely fabulous!
Thank you!… But they are far too good to share with co-workers tho 😉 LOL
Cate @ Chez CateyLou says
Oh the communal fridge… These crab rangoons look amazing though! I’m sure no one would mind if you had a big container of these in the communal fridge! What a fun recipe!
No way you could get me to share even one bite of these! lol
Jessica @ Jessiker Bakes says
I love crab AND rangoons! These look so delicious, I love the combination.
Thank you! =)
This looks amazing! I’d probably eat all of them!! 🙂
They pretty much NEVER last more than one meal…
Thank you for this recipe! I just brought them fresh from the oven and they are Yummy! I found the recipe to actually make 24 rangoons. I left out the chili sauce and the chives also!
whoops… we must have been counting in Spanish lol 😉 so glad you enjoyed them!
Chris @ Shared Appetite says
I feel your fridge problem pain! I’m a teacher and our faculty room fridge is always packed to the brim and old rotten food is rarely thrown out in a timely manner. Ugh… gross is right. And one time, I left a half of a hero in there to eat the next day for lunch… and someone ate my sandwich!!!!
The good news: these rangoons look great! Super yum!
Thanks Chris! They are so delicious! =)
Sheree Mazola says
Could you put the mixture in a phyllo cup
I’ve never done it but it shouldn’t be an issue. Good luck!