Baked Crab Wontons

Darci Juris


Crab wontons (also referred to as Rangoon's) are typically fried. But unless you have a commercial flash fryer, the cheese gets a little too gooey. When you bake them, the shell has the perfect crunch, and the crab/cheese mixture inside is warmed perfectly, still holding its consistency. I served them with a sweet and sour dipping sauce.


★★★★★ 1 vote

30 Min
20 Min


  • 2 can(s)
    white crabmeat, drained
  • 8 oz
    cream cheese, room temperature
  • 3
    scallions, finely chopped
  • 24
    wonton wrappers
  • 2 tsp
    soy sauce
  • 3 tsp
    worcestershire sauce
  • 1 tsp
    garlic salt
  • 1/2 c
    butter, melted
  • 1
    egg white

How to Make Baked Crab Wontons


  1. Line cookie sheet with foil. Preheat over to 425 degrees.
  2. Mix the cream cheese, onions, soy sauce, garlic salt and Worcestershire sauce in a medium bowl. Gently fold in the crabmeat.
  3. Take one wonton wrapper and place 1 teaspoon of the crab mix into the center of each wonton.
  4. Moisten the edges of the wonton with egg. Fold the wontons in half to form a triangle, and press the edges to seal. (Or, pull up two corners and press and seal, then pull up the other two corners, press and seal. This forms a square pouch)
  5. Arrange the crab wontons on the cookie sheet and brush them with the melted butter.
  6. Bake the crab wonton in the oven at 425º for 12-15 minutes, or until they turn a golden brown color. You may need to flip them to brown evenly on both sides.

Printable Recipe Card

About Baked Crab Wontons

Course/Dish: Seafood Appetizers

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