Sunday, October 23, 2011

Recipe: Baked Crab Rangoons


It doesn’t have to be a holiday or a party for my family to enjoy these quick and easy baked crab rangoons.  I just made a quick batch for lunch earlier today and thought I’d share.



  • 6 oz. can of crab meat
  • 8 oz. block of cream cheese
  • wonton wrappers
  • 1/2 cup of chopped green onions
  1. Preheat your oven to 375 degrees.  Go ahead and spray a mini muffin pan or whatever baking dish you’ll be using.
  2. Start softening your cream cheese.  If you have a microwave heat it for about 30 seconds.  If you don’t-like me-just put your mixing bowl over a pot of hot water.
  3. Once the cream cheese is softened add the drained crab meat and chopped green onions. 
  4. Put one heaping teaspoon of mixture in the middle of a wonton wrapper. 006
  5. Pinch in the sides of the wrapper so that the points stick out and then place in pan.007
  6. I like to use a mini muffin pan to hold the rangoons, but I’m sure that a regular muffin pan or even a cookie sheet would work.  If you do use a cookie sheet I would recommend pinching the rangoons as closed and tight as you can so you don’t end up with a mess.  Or, you could just fold them over and improvise their shape to fit your needs.009
  7. Bake the rangoons at 375 for 10-15 minutes, depending on your preference for browning.017
  8. Plate and serve!018

P.S. You can also use the filling as a killer cheese ball.  Just add 1/4 cup of finely shredded mozzarella cheese to the mix; shape it into a ball, roll in chopped nuts-I prefer almonds, let it set in the fridge for a couple of hours before serving.

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