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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!


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


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

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Baked Crab Rangoon

By: Jamie
No ratings yet
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6


  • Mini muffin pan


  • 1 can white crabmeat 6 ounces, drained and chopped
  • 4 ounces cream cheese softened
  • 2 tablespoons mayonnaise
  • ½ teaspoon Sriracha
  • 2 teaspoons finely sliced chives plus more for garnish
  • fresh ground pepper to taste
  • 12 won ton wrappers


  • Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.
  • In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined.
  • 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.
  • Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.


adapted from Kraft


Serving: 2rangoon, Calories: 159kcal, Carbohydrates: 10g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 43mg, Sodium: 301mg, Potassium: 94mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 274IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Sharon says:

    These would also be delicious in those tiny puff pastry cups.  They are already baked, just need to be heated with the filling.  Making them this weekend.

    1. Jamie says:

      Ooooh, that sounds perfect, Sharon! Let me know how they turn out!

  2. CT Gracie says:

    Can you make these ahead of time? HOw  would you suggest doing so? Pre-bake the wontons and then heat the filling, then just fill and warm?  What sauce should I put our with them?

    1. Jamie says:

      Hi, Gracie! I think you can bake the wontons and make the filling ahead of time. Store the filling in a container in the refrigerator and then fill before baking. I think these would be great with sweet and sour sauce. Let me know if I can do anything else!

  3. Sanna says:


    Sounds so delisch – will make tonight!! But what do you use as dipsauce I wonder? Have you come close to remaking the restaurants dipsauce?

    Best regards

    1. Jamie Lothridge says:

      Hi Sanna,
      We usually dip them in store-bought sweet chili sauce.
      – Jamie

  4. Michelle says:

    Just tried making these tonight. I had never made anything with a won ton wrapper before.

    The mix was very good – I used the cream cheese with chives. I was very hopeful before baking.

    As one other commenter pointed out the won ton wrappers become VERY hard on the edges but stay soft where the filling is and inside the muffin tin. This was frustrating as part was too crunchy (as in hurts your teeth) and the other not crunchy enough. The crab mix, however, was very good.

    If I make again I wouldn’t put the filling in the won ton wrappers. I also would put less filling in each wrapper (this makes enough filling for at least 18 mini cupcake won tons IMO). I think this would be better wrapped in crescent rolls or some other type of bread!

    Did you have a similar experience? Is there a trick to making the won ton wrapper a better, even level of crunchy?

    On the search to make these just as tasty and delicious as a bunch of commenters pointed out the ones from restaurants are!

    1. KT says:


      You can heat up the dip (or filling) and pre-bake, the won tons, then fill, or just serve the dip hot (like in one of the little crock pots on low or warm) and put won tons next to the dip!! Let guests fill their own! I have done it both ways.

    2. Jamie says:

      Thanks for stopping by to share your tips.


  5. Karen says:

    Just tried this wonderful recipe and it turned out delicious!! Followed exactly …. but, LOL…I doubled it (wanting to make sure we had plenty!!)…..we’ll be eating these for a few more days! I did make one mistake..didn’t read ‘mini’ cupcake and used regular size. Will use the mini one next time! Thank you so much for sharing!

    1. Jamie says:


      Good thinking, doubling the recipe…you can never have too many :). Thank you so much for sharing your experience with the recipe and have a great day!


  6. Emily says:

    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!

    1. Jamie says:

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

  7. Kishia says:

    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.

    1. Jamie says:

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