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My review
No Fry Crab Rangoon
1
LAURAG16
"These tasty appetizers are delicious and not fried."
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Ingredients
45 m servings 142Original recipe yields 24 servings (48 wontons)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
- Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
- Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
- Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4957 Ratings
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Most helpful positive review
4/22/2009
I halved the recipe since there were only three of us. Also, I lined a mini cupcake pan with the wonton wrappers then filled them so they were like little cups. The filling was outstanding. I...
Most helpful critical review
10/20/2010
There's a reason these things are fried and now I know why....I even tried to cook these two different ways: folded in a triangle and in a mini muffin tin. I turned up the oven and even sprayed ...
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10/20/2010
There's a reason these things are fried and now I know why....I even tried to cook these two different ways: folded in a triangle and in a mini muffin tin. I turned up the oven and even sprayed ...
4/22/2009
I halved the recipe since there were only three of us. Also, I lined a mini cupcake pan with the wonton wrappers then filled them so they were like little cups. The filling was outstanding. I...
3/26/2009
I made these as written.I've never made any kind of these before. Next time I would put a little less sugar [it does state'to taste'] With the not frying thou, I don't no, there a little chewy. ...
1/18/2011
Fantastic recipe. This recipe would work with salmon, crab, shrimp or anything else. The cream cheese and sour cream combination is perfect for flavor. I read other reviews and people said t...
4/26/2009
These taste great - the filling really does taste like what you could get in a restaurant. While I like the healthier baked option, the texture is very different - didn't even crisp when I spra...
7/20/2011
Good crab rangoon without all the calories of fried crab rangoon. This was my first attempt at making rangoons. This recipe is very easy to work with and it makes a lot. I made a half batch w...
12/15/2009
Love the filling but I wound up breaking down and frying them because the texture is so much better....
9/13/2009
need to add scallion & to 'crisp' the wontons, sparay lightly with cooking spray right before putting them in the oven; this should help.
1/26/2011
I have been making a filling like this for years. It is very delicious. I use canned crabmeat and not the immitation one and I use low-fat cream cheese and sour cream. However, I put the filli...