Crab Rangoon

Crab Rangoon

92
LunarCrystal 5

"This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked."
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Ingredients

50 m servings 261 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
  2. 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.
  3. Bake in the preheated oven until golden brown, 12 to 15 minutes.

Reviews

92
  1. 118 Ratings

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Most helpful positive review

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 n...

Most helpful critical review

Not sure how I screwed these up but they were horrible!!! Fishy, garlicky and that's the only flavors I could get out of it. Blech!!

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 n...

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...

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!!

I love this recipe. I changed it a little for my taste but it was great. I used a 1/4t of garlic powder b/c I didn't feel like chopping garlic. I also added 2t of milk, 1t of parsley, and a 1...

I used this filling for stuffed mushrooms with very good results

this is a great recipe for the fact that it has the basic ingredients you need. however, i found it to taste too fishy. i tried it out by only filling and frying one at first to make sure i like...

These turned out great! Make sure you have a dipping sauce if you like the rangoons a little on the sweet side. Or like another reviewer, add a little sugar. Otherwise, they are great. Oven make...

Not sure how I screwed these up but they were horrible!!! Fishy, garlicky and that's the only flavors I could get out of it. Blech!!

Delicious recipe, howver I could not find wonton wrappers and wasn't excited about making my own, so we put the crab mixture on slices of toasted french bread with melted monterrey cheese - YUMM...