Baked Crab Rangoon

by Jamie on March 21, 2011

Post image for Baked Crab Rangoon

One of the best things about being a food blogger is encountering some of the most amazing people that share a common love for all things food. Today a great group of friends have come together to have a virtual baby shower to honor Amanda of the fantabulous blog, {i am baker}.

Amanda is expecting her fourth child and what better way to celebrate Amanda’s new baby boy than with fabulous food. If you have never visited Amanda’s blog, I’m going to demand that you stop by immediately. Once you lay your eyes on her incredible cakes, you’ll be hooked and will catch yourself feverishly checking Amanda’s blog for her latest creation!

I like to keep you guys on your toes, so instead of the predictable sweet recipe, I decided to create a spin on one of my favorite finger foods…Crab Rangoon. There is a Chinese restaurant in town that I simply adore and have been frequenting since my sophomore year of college. The restaurant doesn’t have much curb appeal and the interior leaves much to be desired. A giant Buddha welcomes you into a dark atmosphere with discolored lace curtains, crooked booths and satin menus that appear to have been gnawed on by something.

But…I keep going back because they have the most amazing Crab Rangoon on the planet. These little bundles of bliss are fried to perfection with the ideal ratio of crab to cream cheese and their dipping sauce is to die for. I could potentially eat them every day of the week and be completely content in life. However, as appealing as a daily fix of Crab Rangoon sounds, they are fried and my rear end would probably expand to exponential widths. Plus, the owner scares me and a daily dose of her could potentially land me in therapy.

If you have some time, definitely take a few minutes to click around and check out what these other ladies created. I’m betting you’ll be smitten with everything you see!

Congratulations, Amanda!

Drinks

Add a Pinch – i am baby Shower Punch
TidyMom – Ducky Bath Blue Punch

Savory Bites

Dine and Dish – Stuffed Mushrooms
GoodLife Eats – Cucumber Sandwich Recipe
My Baking Addiction – Crab Rangoons
Simple Bites – Spring Crudité, Buttermilk-Black Pepper Dip

Desserts

A Farmgirl’s Dabbles – {i am baby} cakes
Bake at 350 – Baby on Board Cookies
Bakers Royale – Baby Shower Cupcakes
Bluebonnets and Brownies – Mini Fruit Pizzas
Confessions of a Cookbook Queen – Homemade Butter Mints
Food for My Family – Baby Shower Macarons
Gourmande in the Kitchen – Chocolate Blueberry Truffles
My Kitchen Addiction – Sourdough Cinnamon Rolls
She Wears Many Hats – “B” is for Boy – Itty Bitty Baby Cupcakes
Smith Bites – Strawberries with Brown Sugar Dip
What’s Cooking with Kids – Hamentashen cookies

Last But Not Least

Wenderly – Baby Cards

Save Recipe Print

Baked Crab Rangoon

Yield: 12 servings

Ingredients:

1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
½ teaspoon Sriracha
2 teaspoons finely slice chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers

Directions:

1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.

2. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined.

3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.

4. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.

Notes:

- adapted from Kraft

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{ 56 comments… read them below or add one }

avatar 1 Aimee @ Simple Bites March 21, 2011 at 6:35 am

This post made me chuckle, Jamie! What a fantastic recipe, though! Sriracha is popular around here.

Happy Baby Shower, Amanda! We did it! :)

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avatar 2 TidyMom March 21, 2011 at 6:54 am

YUUUUM! My mom made these a few times for parties when I was a kid, but she doesn’t know what happened to the recipe! I can’t wait to tell her I have one!!!

Amanda is going to be so surprised we pulled this off!!

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avatar 3 Amy | She Wears Many Hats March 21, 2011 at 7:14 am

Good googly moogly these look good. Wish this wasn’t virtual so I could grab one for breakfast!

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avatar 4 Amanda March 21, 2011 at 8:17 am

I now have to clean my computer screen because there is saliva all over it. I MUST HAVE one of these… I LOVE crab and you are brilliant for making the most amazing and delicious and perfect treat!!!

Thank you SO, so much for the kind words. I just could not love you all more… this has been the most amazing surprise and I am humbled beyond…. well… beyond. ;)

YOU ARE AMAZING!!! THANK YOU SO MUCH!! Wish there was a stronger phrase then thank you!!!!

LOVE YOU!
Amanda

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avatar 5 Robyn | Add a Pinch March 21, 2011 at 8:22 am

I’m with Amy, wish I could have one of these for real this morning! These look amazing.

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avatar 6 Sylvie @ Gourmande in the Kitchen March 21, 2011 at 8:25 am

They look so golden and absolutely delicious!

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avatar 7 Cookbook Queen March 21, 2011 at 8:28 am

Jamie, these look amazing. Perfect baby shower food!!

I’m so glad to have you as a friend and so glad you were able to participate in the shower. I know it means the world to Amanda!!

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avatar 8 bridget {bake at 350} March 21, 2011 at 8:55 am

Oh my goodness….looks divine!

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avatar 9 Erin A March 21, 2011 at 9:12 am

Now those look great to me and I’m not even a big crab fan! hmmm, bet I could make them with some other things though.

Need to finish my left over Lasagna Bowls from my post today first! And hit the gym a few times first! :)

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avatar 10 Jen @ My Kitchen Addiction March 21, 2011 at 10:03 am

Lovely! Crab rangoon is absolutely one of my favorites, but (between you and me) my waistline definitely does not need any more fried food. Love that you made a baked version… And they are so beautiful! :)

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avatar 11 Lucy March 21, 2011 at 10:14 am

This looks elegant, delicious, easy to make and bite-sized, all factors I look at when making food for a party! Perfect, and what a great idea with the baby shower!!

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avatar 12 Amber | Bluebonnets & Brownies March 21, 2011 at 10:16 am

Do you have no sympathy for my thighs? I could eat like 50 of these. And knowing I can make them in the oven?? Dangerous thing to do, Jamie. Dangerous.

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avatar 13 Kristen March 21, 2011 at 10:20 am

Oh I can’t wait to make these – we love crab rangoon!

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avatar 14 sweet road March 21, 2011 at 10:33 am

I recently had crab rangoon at a restaurant and it has always been one of my favorites! I thought about making it but brushed the idea off because I had crab rangoon in front of me at the time… but baking them is such a great idea! I never want to deep fry in my own kitchen, I’ll have to try this recipe!

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avatar 15 Anne @ Baking Me March 21, 2011 at 11:27 am

A virtual baby shower, what a cute idea! These crab cakes look fantastic! Just the other day my husband asked me if I would make cream cheese wantons, perfect timing, thanks for sharing this recipe :)

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avatar 16 Brenda @ a farmgirl's dabbles March 21, 2011 at 11:37 am

We REALLY need to do this shower in person. So I can eat these!! They look scrumptious. Thanks for blessing Amanda in this shower, and for this great recipe.

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avatar 17 Twyla March 21, 2011 at 11:39 am

I have loved Crab Rangoons for years! I never even thought for once I could make my own. Now I can’t wait!
We just got a PF Changs nearby and if you haven’t ever tried their take on this, YOU MUST. They have this plum sauce with it that is DIVINE!

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avatar 18 Maranda March 21, 2011 at 11:43 am

What a sweet idea for Amanda. I love Amanda and crab rangoon so this post is perfect!!

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avatar 19 Julie @ Willow Bird Baking March 21, 2011 at 11:47 am

Crab rangoon is so delicious, and I don’t eat it nearly enough. I love what you’ve done with it!

Also love the virtual baby shower! So sweet.

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avatar 20 Wenderly March 21, 2011 at 11:55 am

Those look perfect for any occasion! My only problem with them is that I don’t have about a dozen of them at this very moment!

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avatar 21 naomi March 21, 2011 at 12:10 pm

Great recipe, Jamie. I’ve never tried making these, but I’m loving the recipe! BOOKMARKED.

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avatar 22 Michelle March 21, 2011 at 12:15 pm

I have a similar place in my super small hometown. No Chinese food restaurant holds a candle to this sketchy spot, but I love, love, love their crab rangoons!

These would be oh-so-awesome for a baby shower, virtual or otherwise. You guys are such a great community of people!

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avatar 23 Candiss March 21, 2011 at 12:39 pm

Those look awesome! I wonder what other fillings you could put in? My mind is starting to come up with some ideas… hmmmm what is the dipping sauce recipe you used?

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avatar 24 Jamie March 21, 2011 at 6:52 pm

Candiss-
I actually used a store bought plum sauce.
-Jamie

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avatar 25 Nonpregnant Amanda March 21, 2011 at 12:51 pm

Can you use canned crab? I know it’s not the same as fresh but sometimes it’s all I can afford. lol. Also…what is Sriracha?

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avatar 26 Jamie March 21, 2011 at 3:42 pm

Amanda-
The recipe actually calls for canned crab (1 can (6 oz.) white crabmeat, drained and chopped). Sriracha is a hot sauce found in the Asian section of most markets.

-Jamie

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avatar 27 SMITH BITES March 21, 2011 at 12:51 pm

i want. that is all.

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avatar 28 Maria March 21, 2011 at 1:34 pm

Perfect shower food. Congrats to Amanda!

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avatar 29 Blog is the New Black March 21, 2011 at 1:55 pm

Although I don’t eat crab rangoon myself, this would be a great recipe to make as an appt!

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avatar 30 kaylen March 21, 2011 at 2:13 pm

LOVE these!!! I’ve never had baked ones, but we are going to have these this week!

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avatar 31 Happy When Not Hungry March 21, 2011 at 6:46 pm

What a great idea to have a virtual baby shower! These crab rangoons look amazing as well!

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avatar 32 Amy March 21, 2011 at 7:33 pm

Yum! I order crab rangoon every time we get Chinese food, but I always feel SO guilty about it. I will definitely be trying this.

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avatar 33 Katrina March 21, 2011 at 9:10 pm

My Nanny used to make these when I was growing up, and I loved them! Great recipe :)

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avatar 34 Lauren @ Crave. Indulge. Satisfy. March 21, 2011 at 10:33 pm

What a sweet treat for Amanada, she is so lucky to have so many amazing bloggers who love her! Her cakes are always so inspiring and she so deserves this virtual baby shower!

Your crab rangoon’s look amazing. We have been catching lots of crab in the Mobile Bay lately, and I just tried some crab rangoon my neighbor made with them a few weeks ago. I had never had crab rangoon before and they were delicious, can’t wait to give your recipe a try!

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avatar 35 Shaina March 21, 2011 at 11:05 pm

I love crab rangoon. It’s one of my favorites. I had so much fun putting on this surprise shower for Amanda. I’m glad to call all of these ladies friends.

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avatar 36 Sharlene March 21, 2011 at 11:35 pm

I cannot even tell you how much I love crab rangoon. I am so excited to try out this recipe!

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avatar 37 Gina @Addicted Baker March 22, 2011 at 1:18 am

Just gave you the lovely blog award. Keep up the good work. http://theaddictedbaker.blogspot.com/2011/03/and-award-goes-to.html

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avatar 38 Weekend Cowgirl March 22, 2011 at 12:39 pm

I love these when we eat out, but have never made them. This looks so very good I think I will give them a try.

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avatar 39 lisa p March 22, 2011 at 4:33 pm

This recipe looks great. I can’t wait to try it! I had so much fun at “Baby Shower”! The food was delicious! What a clever idea.

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avatar 40 foodies at home March 22, 2011 at 9:18 pm

What a fun idea…we are truly lucky to be a part of this fantastic community of food lovers!

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avatar 41 Sarah from 20somethingcupcakes March 24, 2011 at 2:04 pm

I’ve been very curious to use wonton wrappers for ravioli, but now I may have to try these! Love crab rangoons. Haven’t had them in forever!

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avatar 42 kashya March 24, 2011 at 6:19 pm

I made baked crab rangoons several years ago and we hated them. The wonton wrapper came out too hard , it wasnt the crispy crunchy texture you get from frying them, did you get the same thing and just happen to like it or was there trick I missed to get them to be a crunchy texture?

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avatar 43 Jamie March 24, 2011 at 6:55 pm

Kashya-

They were certainly not the same texture as they fried version, but they were crisp and crunchy.

-Jamie

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avatar 44 Kate March 29, 2011 at 10:20 am

I made these over the weekend and they were delicious, except the bottom was soggy! Is this the way they are supposed to bake or should I prebake the wonton first?

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avatar 45 debi March 30, 2011 at 10:03 am

Just took down recipe for crab rangoon, and can’t wait to make them for daughter this weekend! We fry ours, but this looks so nice! Thank you! debi

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avatar 46 Luisa April 5, 2011 at 11:07 am

Made those last night they were amazing!

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avatar 47 stephanie April 11, 2011 at 2:54 pm

75 calories each. These are great! Thanks!

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avatar 48 hailey April 17, 2011 at 5:48 pm

These look amazing! I whipped this up as a dip the other day when i needed a quick and tasty lunch, thank you! :)

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avatar 49 Nani January 31, 2012 at 11:50 am

This is one of my very favorite dishes to order at a restaurant, cannot wait to make them at home.

Being an “extra sauce” kinda girl I will probably pair it with a plum dipping sauce.

Recipe here:
1 cup plum preserves
1/2 cup water
2 tablespoons ketchup
2 tablespoons vinegar

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avatar 50 Rebecca February 21, 2012 at 2:23 pm

Making these tomorrow night for Ash Wednesday! But I might have to add more Sriracha – 1/2 tsp doesn’t seem nearly enough for my taste buds :D

Oh! I just noticed you said to use a MINI muffin tin. Whew! Glad I saw that before I tried it! I would have made cupcake size rangoons and it would have been a disaster. Crisis averted :)

Thanks for the recipe!

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avatar 51 Jamie February 21, 2012 at 4:14 pm

Rebecca-
We added more Sriracha too – I’m kind of obsessed with the stuff! Thanks for stopping by!
-Jamie

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avatar 52 Cher April 23, 2012 at 9:38 pm

I usually use wonton cups for my salsa. Never thought of such good use of wonton cups. I’ve got to give this crab rangoon a try. Thank you so much for creating this!
-Cher

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avatar 53 Kishia August 2, 2012 at 1:19 pm

Ok, this might be a silly question and I could probably google it but what is Sriracha and whre can I get it from. Will I need to visit an international market? I don’t mind the adventure. These look so good! I love Crab Rangood.

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avatar 54 Jamie August 5, 2012 at 4:43 pm

Kishia-
Hi! You can find Sriracha in the Asian section of most grocery stores. I hope this helps – Have a great day.
Jamie

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avatar 55 Emily October 27, 2012 at 7:23 pm

Yum! I just made these and they’re delicious! I pre-baked the empty shells for 10 minutes before filling them, then covered them will foil while they were baking with the filling so the edges didn’t get too burnt. Nice and crispy!

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avatar 56 Jamie October 29, 2012 at 8:53 am

Emily-
Thanks so much for the feedback! I am happy to hear the recipe was a success for you!
-Jamie

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