This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.

Crab Rangoon

garlic,

cream cheese

(6 ounce) can crabmeat, drained and flaked

onions

Worcestershire sauce

soy sauce

wonton wrappers

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.


Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.


Bake in the preheated oven until golden brown, 12 to 15 minutes.


I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there.  This time I think I've nailed it:  I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar.  I grease a muffin pan and add the mixture to the center of the wonton wrapper.  I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed.  It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)!   I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon.

These turned out great, but just a little bland. So the next time I added 2 sticks of chopped up celery and lots of sugar. When the sugar melts it really makes a differance in the flavor. I also used fake  meat, much more flavor.

Very good, I always order these when I eat Chinese.   I do prefer them deep fried because it just gives them a little extra crunch.  Thanks for the recipe!!

I love this recipe.  I changed it a little for my taste but it was great.  I used a 1/4t of garlic powder b/c I didn't feel like chopping garlic.  I also added 2t of milk, 1t of parsley, and a 1/4t of sugar.  The sugar is important.  It adds that sweetness you find in restaurant rangoons.

this is a great recipe for the fact that it has the basic ingredients you need. however, i found it to taste too fishy. i tried it out by only filling and frying one at first to make sure i liked it before i spent time doing the whole batch. it was ok, but too fishy tasting for my liking. this one restaurant that i get them from - they are so sweet and that's what i wanted. So, I added an extra package and a half of cream cheese, a few tablespoons lemon juice, and a couple spoonfuls of sugar. And it was EXCELLENT. So I'm giving it 4 stars because while it's good, it's not GREAT... Everyone has different taste preferences though, I just prefer it to be sweeter rather than fishy.

I used this filling for stuffed mushrooms with very good results

These turned out great! Make sure you have a dipping sauce if you like the rangoons a little on the sweet side. Or like another reviewer add a little sugar. Otherwise they are great. Oven makes them crispy and not greasy like regular takeout.

Not sure how I screwed these up but they were horrible!!! Fishy garlicky and that's the only flavors I could get out of it. Blech!!

Delicious recipe, howver I could not find wonton wrappers and wasn't excited about making my own, so we put the crab mixture on slices of toasted french bread with melted monterrey cheese - YUMMY!

Wontons are stuffed with cream cheese and crabmeat and baked crisp.

crab rangoon

Prep Time: 35 minutes

Cook Time: 15 minutes

Total: 50 minutes

Servings: 48

Cost: $0.89 /serving

Author : Carol Belle

Ingredients

Instructions

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