crab and chive baked rangoons

★★★★☆ 4
a recipe by
Wendy Rusch
Cameron, WI

YUM!! Almost as good as deep-fried!!! I happen to serve these alongside a soup this time... but these make a wonderful appetizer or just a snack! You can easily half this recipe. Enjoy! :o)

Blue Ribbon Recipe

These baked crab rangoons are a unique and tasty appetizer. Serve them on New Year's Eve, a game night, or before a holiday meal. The crab mixture is delicious, creamy, and full of fresh crab flavor. Baking the wonton wrappers helps cut down on the fat, yet they still come out crispy. If you like them extra crispy, we suggest baking the wrappers a few minutes longer. These baked crab rangoons are a quick and easy-to-prepare appetizer.

— The Test Kitchen @kitchencrew
★★★★☆ 4
serves 8-12
prep time 10 Min
cook time 13 Min
method Bake

Ingredients For crab and chive baked rangoons

  • 24
    wonton wrappers
  • 2 Tbsp
    butter, melted
  • 1 c
    real or imitation crabmeat, flaked
  • 1 - 8 oz
    cream cheese, softened
  • 1/2 c
    mayo, I like the olive oil kind
  • 2 Tbsp
    sweet onion, finely chopped
  • 1/4 c
    fresh chives chopped or 2 Tbsp dried chives**
  • 2 tsp
    lemon juice
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    sea salt
  • pinch
    black pepper
  • sweet and sour sauce, optional

How To Make crab and chive baked rangoons

  • Wonton wrappers in a mini muffin tin to bake.
    Preheat oven to 350. Brush melted butter onto one side of wonton wrappers, gently press each one, butter side up, into the cup of a mini muffin pan, overlapping the edges. Bake 5-6 minutes, edges will be just starting to turn brown.
  • Crab filling inside the wonton wrappers to bake.
    Mix together remaining ingredients and spoon into wonton shells, I like to use my 1" cookie scooper heaping. Bake again for 6-7 minutes. Remove to serving platter and serve alone or with warmed Sweet and Sour Sauce of your choice. (I like La Choy Sweet and Sour Sauce best, to me, it 'most' closely resembles the ones I get at restaurants.)
  • 3
    **If using dried chives, I like to mix the cream cheese mixture up and allow to rest 1/2 hour at least, before using, to give the chives time to hydrate.