Recipe by Waffles. 4.5 from 10 votes. The wontons are either baked or fried until golden brown and crispy and are often served with a dipping sauce. Serve this dip with wonton chips or fresh veggies. Nothing beats the flavor of traditional Crab Rangoon, but, if you're not comfortable with deep-frying, here is an easy to make alternative in which the wonton wrappers and cream cheese are baked, and then the cream cheese is served as a dip with the crunchy wonton chips. I know you got more than you needed so get them out of the fridge and let’s make some Oven Baked Crab Rangoon! Try them, you'll love it. Learn how to make Baked Crab Rangoon. Crab rangoon consists of wontons stuffed with a mixture of crab, cream cheese, garlic powder, green onions and Worcestershire sauce. Pin.
Fish the rangoons out of the oil with tongs, a ladle with draining holes or deep fryer scoop.
They will still taste just as good! How long does crab rangoon last in the fridge?
These homemade crab rangoon taste straight out of a restaurant – or dare I say even better?! Bake at 350° for 6-7 minutes or until lightly browned. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl.
This is my version of the takeout favorite that is usually fried, but baking them makes everything a little easier, a (tiny) bit healthier, and just as delicious as the original. READY IN: 25mins. So Delicious without all the fat! This Crab Rangoon recipe will be everyone’s favorite appetizer for your takeout fakeout nights, holiday parties, game day parties and everything in between! And these baked crab rangoon mean no deep fried belly bombs.
Watch out! Oh yeah.
We have made crab rangoon in wonton wrappers in a variety of shapes before, but I really love these egg roll shaped ones. Baked Crab Rangoon are wonderfully crispy with a delicious cream cheese and crab filling. They are tantalizingly crunchy on the outside giving way to warm, melty creamy crab filling inside. These delicious Chinese treats lack the normal MSG and are not deep fried like most rangoons are. And these baked crab rangoon mean no deep fried belly bombs. Stir in crab and onion. SERVES: 12-17. Baked Chinese Crab Rangoon. Press wonton wrappers into greased miniature muffin cups. They are a much healthier version. I almost made these oven baked crab rangoon in the traditional form but feel free to just fold them and shape a triangle. Meanwhile, in a small bowl, beat cream cheese and mayonnaise until smooth.
These crab rangoon remind me of the crab rangoon of my childhood, with the perfect balance of sweet and acidic, with a marked (but not overpowering) crab flavor. 4 oz surimi imitation crab; 3 oz cream cheese Directions: In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.