Crispy Baked Crab Rangoons
These Crispy Baked Crab Rangoons are a healthier, oven-baked version of the classic deep-fried appetizer, featuring a creamy crab filling in a crispy wonton wrapper. Here’s how you can make them:
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, finely chopped (canned or fresh)
- 1/4 cup green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon soy sauce (optional)
- 1 package of wonton wrappers
- Olive oil or cooking spray (for brushing or spraying on the wontons)
- Sweet and sour sauce or soy sauce (for dipping)
Instructions:
1. Prepare the Crab Filling:
- In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, minced garlic, Worcestershire sauce, and soy sauce (if using). Stir everything together until smooth and well combined.
2. Assemble the Rangoons:
- Place the wonton wrappers on a clean surface, and spoon about a teaspoon of the crab mixture into the center of each wrapper.
- Wet the edges of the wonton wrapper with a little water (you can use your finger or a small brush to do this).
- Fold the corners of the wrapper toward the center, forming a little “pocket” or triangle shape, and pinch the edges tightly to seal them shut. Alternatively, you can fold them into a traditional “purse” shape by folding all corners together at the top.
3. Prepare for Baking:
- Preheat your oven to 375°F (190°C).
- Lightly coat a baking sheet with cooking spray or a thin layer of olive oil.
- Place the prepared crab rangoons on the baking sheet, making sure they don’t touch each other.
4. Bake:
- Lightly spray or brush the tops of the rangoons with olive oil to help them crisp up during baking.
- Bake in the preheated oven for 12-15 minutes, or until the wonton wrappers are golden brown and crispy.
5. Serve:
- Once baked, remove the rangoons from the oven and let them cool slightly before serving.
- Serve with sweet and sour sauce or soy sauce for dipping!
Tips:
- For extra crunch: You can add a bit of grated Parmesan cheese to the filling or sprinkle it over the top before baking for a cheesy touch.
- For a more delicate flavor: Use imitation crab if you prefer, or substitute with shrimp or scallops for a twist on the classic crab rangoons.
- Make them ahead: You can assemble these in advance and refrigerate them until you’re ready to bake. Just add an extra minute or two to the baking time if they’re cold from the fridge.
These Crispy Baked Crab Rangoons are a lighter and just as delicious alternative to the traditional fried version, with that same creamy, savory filling! Enjoy!
