If you dig crab rangoon then you are going to love these Baked Crab Rangoon Bites! Crispy wonton wrappers surround a cream, spicy crab meat filling, an easy and delicious appetizer!
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Baked Crab Rangoon Cups
‘Crispy, creamy and delicious’ is understating just how good these Crab Rangoon Bites are! Oven baked to perfection with a dreamy seafood filling, these are your crowning game day appetizers! Easy to make and great for any casual (or fancy) occasion!
Looking for more appetizers? Why not also try my Shrimp Tacos with Pineapple Slaw and my Homemade Wonton Chips!
Why you’ll love this Baked Crab Rangoon recipe:
- A delicious filling: Made with crab meat, mayo, cream cheese and a host of seasonings – utterly addictive!
- Perfect for game day: Easy to make, you can whip up a big batch of these in no time.
- Crispy baked: Made with wonton wrappers, these little beauties are oven baked to crunchy glory!
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How to make Baked Crab Rangoon Bites
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- Stuff your wontons into a mini muffin pan and bake for 5 mins.
- Make your filling while the wrappers bake.
- Fill the wonton cups with the crab dip and bake for 10 mins.
- Garnish and serve.
What is crab rangoon?
Crab rangoon or crab puffs are dumpling sized appetizers – made with wonton wrappers – filled with a combination of cream cheese, crab meat, green onions and other seasonings.
They are utterly addictive and flavor packed. This recipe makes life easier by using wonton wrappers as cups, rather than creating parcels.
Where to find wonton wrappers
You can usually buy wonton wrappers in Chinese or Asian specialty stores, you’ll find them in the refrigerated area in the produce section. Many mainstream grocery stores stock them too.
Can I make these Crab Rangoon Bites ahead of time?
You can assemble these beauties 4 hours in advance. Follow the recipe up until you need to bake the filled wontons. Then cover them loosely and store in the fridge until you’re ready to for the final bake.
Tips!
- I like using a mix of mozzarella and cheddar in this recipe, but use whatever cheese you have on hand– just make sure not to use anything too strong or it will overpower the crab.
- Make sure to use the best quality crab you can— it really makes a difference!
- If you have a food processor you can use it to make the filling nice and smooth, otherwise you can mix by hand or with a hand mixer.
More Appetizer Recipes we Love
- Grape Jelly Meatballs Recipe
- Pepper Jelly Chicken Wings
- Buffalo Chicken Dip Recipe
- Beef Sheet Pan Nachos Recipe
- Fried Crab Rangoon
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Baked Crab Rangoon Recipe
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Ingredients
- 24 wonton wrappers
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 2 tablespoons mayonnaise
- 6 ounces crab meat drained
- 1 green onion chopped
- 1 lime juiced
- ¼ cup shredded cheese see notes
- 1 tablespoon soy sauce
- 1 teaspoon sriracha optional
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 375F.
- Brush each of the wontons on both sides with olive oil and then push them into the well of a mini-muffin pan to create a small cup. Bake for 5 minutes, or until the wontons are no longer limp.
- While the wontons are baking, combine the remaining ingredients (cream cheese, mayonnaise, crab meat, green onion, lime juice, shredded cheese, soy sauce, sriracha, Worcestershire sauce, and garlic powder) in a small bowl.
- Fill each of the wonton cups with crab rangoon dip. Bake for an additional 8-10 minutes, or until the shells are golden brown on the outside and the filling is hot all the way through. Garnish with additional green onion, if desired.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- I like using a mix of mozzarella and cheddar in this recipe, but use whatever cheese you have on hand– just make sure not to use anything too strong or it will overpower the crab.
- Make sure to use the best quality crab you can— it really makes a difference!
- If you have a food processor you can use it to make the filling nice and smooth, otherwise you can mix by hand or with a hand mixer.
Nutrition Information
ADVICE: Do the lime to taste. 1 lime juiced was too powerful for my liking, I added sugar to try and balance it a bit. I also used 8 oz crab because that’s how it came and I didn’t want to waste it. Turned out great.
Thanks for the tips, Alexis!
These are perfect. Followed the recipe directly. ❤️
Thanks for sharing, Don!
I think a Tablespoon of soy must be a mistake, otherwise I don’t understand how the filling in the pictures is so light in color and what I made was so dark. The Worcester and soy overpowered all other ingredients.