Baked Crab Rangoon


  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (120 g) canned crab meat, drained and flaked
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1/4 cup (25 g) shredded mozzarella cheese
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon black pepper
  • 16-18 wonton wrappers
  • Cooking spray or melted butter


  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, Parmesan cheese, mozzarella cheese, Worcestershire sauce, soy sauce, ground ginger, and black pepper. Mix well to combine.
  3. Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the crab mixture onto the center of the wonton wrapper.
  4. Moisten the edges of the wonton wrapper with water and fold it in half diagonally to create a triangle. Press the edges firmly to seal.
  5. Repeat with the remaining wonton wrappers and crab mixture.
  6. Place the filled wonton wrappers onto the prepared baking sheet.
  7. Lightly spray the tops of the wontons with cooking spray or brush them with melted butter for a crispy golden finish.
  8. Bake in the preheated oven for 12-15 minutes, or until the wontons are golden brown and crispy.
  9. Remove from the oven and let them cool for a few minutes before serving.
  10. Serve the baked crab rangoon as a delicious appetizer at your next gathering or party.
  11. Enjoy the scrumptious flavors of creamy crab filling in crispy baked wonton wrappers! ????????

Note: You can also serve the baked crab rangoon with a side of sweet and sour sauce or soy sauce for dipping, if desired.

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