Rating: 4 stars 3.9
223 Ratings
  • 5 star values: 96
  • 4 star values: 65
  • 3 star values: 32
  • 2 star values: 15
  • 1 star values: 15

This crab Rangoon is said to be the closest to the Rangoon served at a certain Asian food chain. This favorite appetizer can also be deep-fried instead of baked.

Recipe Summary

35 mins
15 mins
50 mins
48 pieces


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


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

  • Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.

  • To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.

  • Arrange Rangoon on the baking sheet and lightly spray with cooking spray.

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

Nutrition Facts

261 calories; protein 11.2g; carbohydrates 29.2g; fat 10.8g; cholesterol 53.8mg; sodium 460.6mg. Full Nutrition