This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.

Carol Belle
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.

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  • Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

261 calories; 10.8 g total fat; 54 mg cholesterol; 461 mg sodium. 29.2 g carbohydrates; 11.2 g protein; Full Nutrition

Reviews (168)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/05/2010
I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've nailed it: I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)! I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon. Read More
(655)

Most helpful critical review

Rating: 1 stars
07/31/2011
Not sure how I screwed these up but they were horrible!!! Fishy garlicky and that's the only flavors I could get out of it. Blech!! Read More
(16)
216 Ratings
  • 5 star values: 91
  • 4 star values: 67
  • 3 star values: 30
  • 2 star values: 14
  • 1 star values: 14
Rating: 4 stars
02/05/2010
I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've nailed it: I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)! I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon. Read More
(655)
Rating: 4 stars
02/05/2010
I've made this recipe (or a variant) nearly half a dozen times for house parties, and every time I make it I tweak it a little bit because the flavor isn't quite there. This time I think I've nailed it: I add about 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)! I suppose with all these changes I should just submit a new recipe, but so far this has been the best base for crab rangoon. Read More
(655)
Rating: 4 stars
01/12/2010
These turned out great, but just a little bland. So the next time I added 2 sticks of chopped up celery and lots of sugar. When the sugar melts it really makes a differance in the flavor. I also used fake meat, much more flavor. Read More
(145)
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Rating: 5 stars
07/07/2009
Very good I always order these when I eat Chinese. I do prefer them deep fried because it just gives them a little extra crunch. Thanks for the recipe!! Read More
(111)
Rating: 5 stars
11/29/2010
I love this recipe. I changed it a little for my taste but it was great. I used a 1/4t of garlic powder b/c I didn't feel like chopping garlic. I also added 2t of milk 1t of parsley and a 1/4t of sugar. The sugar is important. It adds that sweetness you find in restaurant rangoons. Read More
(52)
Rating: 4 stars
05/18/2011
this is a great recipe for the fact that it has the basic ingredients you need. however, i found it to taste too fishy. i tried it out by only filling and frying one at first to make sure i liked it before i spent time doing the whole batch. it was ok, but too fishy tasting for my liking. this one restaurant that i get them from - they are so sweet and that's what i wanted. So, I added an extra package and a half of cream cheese, a few tablespoons lemon juice, and a couple spoonfuls of sugar. And it was EXCELLENT. So I'm giving it 4 stars because while it's good, it's not GREAT... Everyone has different taste preferences though, I just prefer it to be sweeter rather than fishy. Read More
(34)
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Rating: 4 stars
04/07/2010
I used this filling for stuffed mushrooms with very good results Read More
(31)
Rating: 5 stars
05/24/2010
These turned out great! Make sure you have a dipping sauce if you like the rangoons a little on the sweet side. Or like another reviewer add a little sugar. Otherwise they are great. Oven makes them crispy and not greasy like regular takeout. Read More
(16)
Rating: 1 stars
07/31/2011
Not sure how I screwed these up but they were horrible!!! Fishy garlicky and that's the only flavors I could get out of it. Blech!! Read More
(16)
Rating: 4 stars
01/13/2011
I had a great recipe for these from years ago but could not find it. My husband loves crab rangoon and always brings it home. I wanted to make it from scratch and as I worked on this recipe I remembered that an ingredient from the old recipe was a little hot sauce. Otherwise it really was great but we did fry them and I probably added a little more garlic. However I think that the whole process of using the typically available small wonton skins could be a challenge for the first time maker. But thanks for the recipe we had fun and enjoyed the result. Read More
(14)