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READY IN 45 mins

No Fry Crab Rangoon

Read Reviews (37)

"These tasty appetizers are delicious and not fried." — LAURAG16

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Original recipe makes 48 wontons Change Servings

2 (8 ounce) packages cream cheese, at room temperature
1/4 cup sour cream
1/2 onion, minced
1 tablespoon garlic powder

2 tablespoons white sugar, or to taste
1 pound imitation crabmeat, flaked
1 (14 ounce) package wonton wrappers

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

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PREP 30 mins
COOK 15 mins
READY IN 45 mins

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I halved the recipe since there were only three of us. Also, I lined a mini cupcake pan with the wonton wrappers then filled them so they were like little cups. The filling was outstanding. I'm suprised I had enough because mu hubby kept stealing bites. Will make these again. I am only rating a 4 since I didn't make exactly as directed.

—MrsM...!

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Most Helpful Critical Review

Mar 25, 2011

There's a reason these things are fried and now I know why....I even tried to cook these two different ways: folded in a triangle and in a mini muffin tin. I turned up the oven and even sprayed a little Pam on them. They were hard and overly crispy on the ends and yet seemingly undone in the middle. There was no way to salvage these. The filling however is actually very good, but I used real crab vs. imitation and green onion as it's milder in flavor. This is definitely a case where I should have paid attention to the lower ratings.....

—Jillian

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42 Ratings

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Mar 27, 2009

I made these as written.I've never made any kind of these before. Next time I would put a little less sugar [it does state'to taste'] With the not frying thou, I don't no, there a little chewy. I had to put the broiler on to get them to brown a little bit. Good flavor, had enough filling for wonton wrapers.

—Trisha

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Jan 18, 2011

Fantastic recipe. This recipe would work with salmon, crab, shrimp or anything else. The cream cheese and sour cream combination is perfect for flavor. I read other reviews and people said they didn't come out crispy or they weren't like fried wontons. I disagree! I did NOT spray the cookie sheet and I did NOT add any spray/oil to the wontons before baking. I put mine in the oven for 12 minutes on 400, they were very crispy and delicious! I will make these again.

—glacierworld

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Apr 27, 2009

These taste great - the filling really does taste like what you could get in a restaurant. While I like the healthier baked option, the texture is very different - didn't even crisp when I sprayed them with cooking spray. Maybe if they were broiled for a few minutes... I added more green onion than called for and included some of the green tops to add more colour. Really tasty overall.

—Gina

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Dec 16, 2009

Love the filling but I wound up breaking down and frying them because the texture is so much better....

—azrefugee

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Sep 17, 2009

need to add scallion & to 'crisp' the wontons, sparay lightly with cooking spray right before putting them in the oven; this should help.

—VAR122

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Jul 26, 2010

I thought the flavor on these was very good. I made them in an attempt to recreate the crab wontons at Pei Wei as my daughter loves them. They are VERY simple to make and they crisped up *fairly* well in the oven...I just know that the texture of the fried ones is so much better. Since this isn't something we'll make frequently, I think I'll try pan frying them in a bit of oil next time...just to see if we can get the texture a little crunchier. I also used green onion instead of regular onion. Served them with a sauce of orange marmalade, chili-garlic sauce and a splash or two of rice wine vinegar...very tasty. Thanks for a good recipe.

—TwoSweetPickles

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Nutrition

Calories
142 kcal
7%

Carbohydrates
14.4 g
5%

Cholesterol
27 mg
9%

Fat
7.4 g
11%

Fiber
0.5 g
2%

Protein
4.6 g
9%

Sodium
309 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

No Fry Crab Rangoon

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 142
Calories from Fat: 66

% Daily Value *
Total Fat 7.4g 11 %
Saturated Fat 4.5g 22 %
Cholesterol 27mg 9 %
Sodium 309mg 12 %
Potassium 64mg 2 %
Total Carbohydrates 14.4g 5 %
Dietary Fiber 0.5g 2 %
Protein 4.6g 9 %
** Sugars 2.5g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 4 %
Iron 9 %
Thiamin 10 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 5 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.