Description
Crispy oven-baked crab rangoons filled with cream cheese, lump crab meat, garlic, green onions, and soy sauce. A lighter alternative to fried takeout favorites.
Ingredients
8 oz cream cheese, softened
1 1/2 teaspoons minced garlic
1 tablespoon chopped green onions
1 tablespoon low-sodium soy sauce
8 oz lump crab meat
22 wonton wrappers
Cooking spray
Sweet and sour sauce or Chinese mustard, for serving
Instructions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set a small bowl of water nearby.
2. In a medium bowl, mix the softened cream cheese, garlic, green onions, and soy sauce until smooth. Gently fold in the crab meat.
3. Place the wonton wrappers on a clean surface. Add about 1 tablespoon of the crab filling to the center of each wrapper.
4. Dip your finger in water and lightly moisten the edges of each wrapper. Bring the corners up toward the center and pinch the edges together tightly to seal.
5. Arrange the filled wontons on the prepared baking sheet, leaving a little space between each one. Lightly coat the tops with cooking spray.
6. Bake for 15 to 18 minutes, or until golden and crisp. Serve warm with sweet and sour sauce or Chinese mustard.
Notes
Do not overfill the wrappers.
Keep unused wrappers covered to prevent drying out.
Reheat leftovers in the oven for the best texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizers & Snacks
- Method: Baked
- Cuisine: Asian-Inspired