
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
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 wrappersDirections:
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
If you enjoyed this recipe, you may like...



















{ 56 comments… read them below or add one }
This post made me chuckle, Jamie! What a fantastic recipe, though! Sriracha is popular around here.
Happy Baby Shower, Amanda! We did it!
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!!
Good googly moogly these look good. Wish this wasn’t virtual so I could grab one for breakfast!
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
I’m with Amy, wish I could have one of these for real this morning! These look amazing.
They look so golden and absolutely delicious!
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!!
Oh my goodness….looks divine!
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!
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!
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!!
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.
Oh I can’t wait to make these – we love crab rangoon!
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!
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
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.
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!
What a sweet idea for Amanda. I love Amanda and crab rangoon so this post is perfect!!
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.
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!
Great recipe, Jamie. I’ve never tried making these, but I’m loving the recipe! BOOKMARKED.
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!
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?
Candiss-
I actually used a store bought plum sauce.
-Jamie
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?
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
i want. that is all.
Perfect shower food. Congrats to Amanda!
Although I don’t eat crab rangoon myself, this would be a great recipe to make as an appt!
LOVE these!!! I’ve never had baked ones, but we are going to have these this week!
What a great idea to have a virtual baby shower! These crab rangoons look amazing as well!
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.
My Nanny used to make these when I was growing up, and I loved them! Great recipe
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!
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.
I cannot even tell you how much I love crab rangoon. I am so excited to try out this recipe!
Just gave you the lovely blog award. Keep up the good work. http://theaddictedbaker.blogspot.com/2011/03/and-award-goes-to.html
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.
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.
What a fun idea…we are truly lucky to be a part of this fantastic community of food lovers!
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!
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?
Kashya-
They were certainly not the same texture as they fried version, but they were crisp and crunchy.
-Jamie
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?
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
Made those last night they were amazing!
75 calories each. These are great! Thanks!
These look amazing! I whipped this up as a dip the other day when i needed a quick and tasty lunch, thank you!
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
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
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!
Rebecca-
We added more Sriracha too – I’m kind of obsessed with the stuff! Thanks for stopping by!
-Jamie
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
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.
Kishia-
Hi! You can find Sriracha in the Asian section of most grocery stores. I hope this helps – Have a great day.
Jamie
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!
Emily-
Thanks so much for the feedback! I am happy to hear the recipe was a success for you!
-Jamie
{ 2 trackbacks }