Crispy Homemade Crab Rangoon – Better Than Takeout

Crab Rangoon is the perfect appetizer—crispy on the outside with a creamy, savory filling on the inside. Traditionally deep-fried, this lightened-up version is baked to golden perfection while still delivering that satisfying crunch. The creamy crab filling, seasoned just right and wrapped in a delicate wonton shell, makes it a crowd-pleaser for any occasion. Serve them hot with your favorite dipping sauce, and watch them disappear from the plate!

Why You’ll Love This Recipe

Creamy and Savory – The perfect blend of crab meat and cream cheese.
Lightened-Up Twist – Baked, not fried, for all the crispiness with fewer calories.
Quick and Easy – Ready in under 30 minutes with simple ingredients.
Perfect for Parties – A bite-sized appetizer that’s always a hit.

Ingredients

• 4 oz reduced-fat cream cheese, softened
• ½ cup crab meat (fresh, canned, or imitation), finely chopped
• 2 tbsp green onions, finely chopped
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce (low sodium)
• 1 garlic clove, minced
• Salt and pepper to taste
• 12 wonton wrappers
• Cooking spray

Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly spray a baking sheet with cooking spray.

Prepare the Filling
In a medium bowl, mix together the cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, garlic, salt, and pepper until well combined.

Assemble the Rangoons
Place a teaspoon of the crab mixture into the center of each wonton wrapper. Moisten the edges with a bit of water, then fold diagonally to form a triangle. Press the edges firmly to seal.

Bake Until Golden
Arrange the filled wontons on the prepared baking sheet. Lightly spray the tops with cooking spray to encourage crispiness. Bake for 12–15 minutes or until golden brown and crisp.

Serve Warm
Serve immediately with your favorite dipping sauce—sweet chili, soy sauce, or a bit of hot mustard are great options.

Nutritional Information (Per Rangoon)

Calories: 50
Protein: 3g
Fat: 2g
Carbohydrates: 6g
Sugar: 0g
Fiber: 1g

Tips for Success

• Seal Properly – Moisten the edges of the wonton wrappers well to avoid leaking during baking.
• Spray for Crispiness – A light spray of cooking oil helps achieve that perfect golden crunch.
• Fresh or Imitation – Both fresh and imitation crab work well in this recipe, so use what you prefer.
• Serve Fresh from the Oven – These are best enjoyed hot and crispy right out of the oven.

Why This Recipe Works

This baked version of Crab Rangoon gives you all the crunch and creamy filling of the traditional deep-fried appetizer without the extra calories. By using reduced-fat cream cheese and baking instead of frying, you get a deliciously light version that still satisfies every craving.

Crab Rangoon doesn’t have to be reserved for takeout nights. This easy, baked version is perfect for entertaining or satisfying your craving for something crispy and creamy. Serve them with a tangy dipping sauce, and watch them disappear!