Baked Crab Rangoon
by
Victoria Hartviksen
Published Nov. 18, 2021
Adjust Recipe Serving Size
Ingredients
Filling
To Wrap the Filling
Directions
- Preheat oven to 425°F.
- In a medium bowl, mix together all filling ingredients until smooth.
- Spoon 1 Tbsp of filling just off center of each of the wonton wrappers. Using your finger or a small brush, moisten the edges of the wrapper with a little water. Fold the wrapper over and press the edges together to seal in the filling.
- Place filled crab rangoon on a greased baking sheet.
- Give the un-baked crab rangoon a spritz with some cooking spray, or brush them lightly with oil.
- Bake the crab rangoon for 15-17 minutes, until golden brown.
- Let the crab rangoon cool slightly on a wire rack before serving. (The filling gets quite hot.)
- Enjoy plain or with some Healthy Sweet and Sour Sauce.
Notes
To Freeze For Later: Place filled (unbaked) crab rangoon on a parchment lined baking sheet. Freeze them on the baking sheet for 2 hours, until firm. Then, remove the frozen crab rangoon from the baking sheet and place them in a seal-able container or bag. Return them to the freezer until you are ready to serve them. (They will last up to 2 months in the freezer.) To Bake From Frozen: Place the frozen crab rangoon on a baking sheet in a preheated, 450F oven. Bake for 15-20 minutes, until golden. (Let stand for 5 minutes before serving. The filling will be hot!)
Last updated on Nov. 18, 2021