No Fry Crab Rangoon Recipe - Allrecipes.com
No Fry Crab Rangoon Recipe
  • READY IN 45 mins

No Fry Crab Rangoon

Recipe by  

"These tasty appetizers are delicious and not fried."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 48 wontons Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2009

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.

 
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.....

 
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.

 
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.

 
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.

 
Dec 16, 2009

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

 
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.

 
Jul 20, 2011

Good crab rangoon without all the calories of fried crab rangoon. This was my first attempt at making rangoons. This recipe is very easy to work with and it makes a lot. I made a half batch with fat-free cream cheese and it made 30+ rangoons. I think nothing can compare to a "fried" crab rangoon, but this was very good and I most definitely will be making them again. I added some fresh chives in the cream cheese mixture. I baked on parchment paper rather than spraying a cookie sheet. Mine came out nice and crispy. To keep my edges from getting hard, I folded them up and attached to the seams with water. I used a pastry brush dipped in water rather than my fingers. This method just seemed to go faster. Thanks Laura for a sharing a recipe that was a nice compliment to another AR recipe - Pork Fried Rice for Two.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Crab Rangoon

Wontons are stuffed with cream cheese and crabmeat and baked crisp.

Crab Dip

See how to make a hot and creamy crab dip served in a bread bowl.

King Crab Appetizers

See how to make a supreme appetizer!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States